Salmon Caviar Benedict


  • 4 English muffins, split and toasted
  • 8 oz smoked salmon, thinly sliced
  • 4 large eggs
  • 1 tablespoon white vinegar
  • 1/2 cup unsalted butter, melted
  • 4 egg yolks
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup caviar
  • Chives, finely chopped, for garnish


  1. Preheat the oven to 350°F (175°C).
  2. Place the toasted English muffin halves on a baking sheet and top each half with a slice of smoked salmon.
  3. In a large pot, bring 2-3 inches of water to a simmer over medium heat.
  4. Add the white vinegar to the pot.
  5. Crack one egg into a small bowl or ramekin.
  6. Using a spoon, swirl the water in the pot in a circular motion to create a whirlpool.
  7. Carefully slide the egg into the center of the whirlpool and let it cook for 3-4 minutes, or until the white is set but the yolk is still runny.
  8. Remove the poached egg with a slotted spoon and place it on top of the smoked salmon on one of the English muffin halves.
  9. Repeat with the remaining eggs.
  10. In a small bowl, whisk together the egg yolks, lemon juice, salt, and black pepper.
  11. Place the bowl over a pot of simmering water, making sure the bowl does not touch the water.
  12. Gradually whisk in the melted butter, whisking constantly, until the mixture is thick and creamy.
  13. Remove the bowl from the heat and whisk in the caviar.
  14. Spoon the caviar hollandaise sauce over the poached eggs.
  15. Garnish the smoked salmon caviar Benedict with chopped chives.
  16. Bake the smoked salmon caviar Benedict in the oven for 5-7 minutes, or until the hollandaise sauce is heated through.
  17. Serve the smoked salmon caviar Benedict hot.

Enjoy your delicious smoked Salmon Caviar Benedict!