Day 11 : Smoked Salmon Eggs Benedict


  • 6 poached eggs
  • 6 whole wheat English muffins
  • 12 slices of "J Willy Krauch" smoked salmon (or to taste)
  • Hollandaise Sauce (Recipe follows, or use good quality ready-made)

Hollandaise Sauce

  • ½ cup of unsalted butter
  • 1½ tablespoons lemon juice, dry sherry or tarragon vinegar
  • 3 egg yolks
  • 1 tablespoon boiling water
  • 3 more tablespoons room temperature water
  • sea salt to taste
  • a few grains of cayenne pepper
  • garnish each with sprinkle of smoked paprika, or small quantity of finely chopped fresh tarragon (not stems) or cooked, finely chopped bacon, or capers.


  1. Poach eggs in simmering water to which a little salt and vinegar has been added for approximately 4 minutes.
  2. Remove from water using slotted spoon and immerse in ice water to stop cooking.
  3. Hold for service.
  4. Fork split all English muffins in two. Butter and toast all cut portions.
  5. Place sliced of smoked salmon over bottom six rounds of each toasted muffin.
  6. Re-heat eggs (trim excess cooked egg white) by immersing in simmering hot water for one minute.
  7. Place re-heated egg over smoked salmon on each round.
  8. Drizzle Hollandaise sauce (to taste) over this and garnish(s) if using.
  9. Place top of each muffin on side and serve immediately.

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Great Flavour from an Old Company

Max Krauch arrives at J. Willy Krauch & Sons Ltd. at 3 a.m. most days. It's still hours before daybreak, but Max wants to get in to work early. Just to check on things.  "I like to take my time to see how everything is going and get ready for the day...


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