Smoked Salmon Eggs Benedict on Buttermilk Biscuits

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A Luxurious Twist on a Classic Brunch Favorite

This Smoked Salmon Eggs Benedict elevates the classic dish by replacing the usual English muffins with flaky, homemade buttermilk biscuits. The golden biscuits provide a rich, buttery base for the silky poached eggs, delicate smoked salmon, and creamy dill hollandaise sauce. Perfect for special brunches or a gourmet weekend breakfast, this dish offers a balance of textures and flavors that’s truly satisfying.

Serve with a light salad, roasted potatoes, or fresh fruit for a complete meal.

Ingredients

For the Buttermilk Biscuits

  • 2 cups all-purpose flour, plus extra for dusting
  • 1 tablespoon baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon salt
  • 6 tablespoons unsalted butter, chilled and cubed
  • 3/4 cup buttermilk, chilled

For the Poached Eggs & Smoked Salmon

  • 4 large eggs
  • 4 slices smoked salmon
  • 1 tablespoon white vinegar (for poaching water)

For the Dill Hollandaise Sauce

  • 3 egg yolks
  • 1 tablespoon fresh lemon juice
  • 1/2 cup unsalted butter, melted
  • 1 tablespoon fresh dill, finely chopped
  • Salt and white pepper, to taste

Instructions

Step 1: Prepare the Buttermilk Biscuits

  1. Preheat the Oven: Set your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, baking soda, and salt.
  3. Cut in the Butter: Add the chilled, cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
    • Pro Tip: Keeping the butter cold ensures a flaky biscuit texture. If the butter softens, place the bowl in the fridge for 10 minutes.
  4. Incorporate Buttermilk: Gradually add chilled buttermilk, stirring gently just until the dough comes together. Do not overmix.
  5. Shape the Dough: Turn the dough onto a lightly floured surface and knead gently 3-4 times. Pat it into a ½-inch thick rectangle.
  6. Cut the Biscuits: Use a round biscuit cutter (or a glass) to cut out biscuits. Place them on the baking sheet, ensuring they are touching slightly for a better rise.
  7. Bake: Bake for 12-15 minutes or until the biscuits are golden brown.
  8. Cool Slightly: Transfer to a wire rack and let cool slightly while preparing the eggs and sauce.

Step 2: Make the Dill Hollandaise Sauce

  1. Set Up a Double Boiler: Place a heatproof bowl over a pot of simmering water. Ensure the bowl does not touch the water.
  2. Whisk the Yolks & Lemon Juice: In the bowl, whisk together egg yolks and lemon juice until the mixture thickens slightly.
  3. Slowly Add Butter: Drizzle in melted butter, whisking continuously, until the sauce is thick and creamy.
    • Pro Tip: If the sauce is too thick, add 1 teaspoon of warm water to thin it out.
  4. Season & Add Dill: Stir in fresh dill, salt, and white pepper to taste.
  5. Keep Warm: Remove from heat and keep warm by covering the bowl with a towel.

Step 3: Poach the Eggs

  1. Heat the Water: Fill a saucepan with about 3 inches of water and bring it to a gentle simmer (not a rolling boil). Add 1 tablespoon white vinegar.
  2. Crack the Eggs: Crack each egg into a small bowl (this helps with an easier transfer).
  3. Create a Vortex: Stir the water gently in a circular motion to create a vortex, then carefully slide in the egg.
  4. Poach for 3 Minutes: Let the egg cook for about 3 minutes until the whites are set, but the yolk is still soft.
  5. Remove & Drain: Use a slotted spoon to transfer the egg to a paper towel-lined plate.

Step 4: Assemble the Eggs Benedict

  1. Slice the Biscuits: Carefully slice the warm biscuits in half.
  2. Layer the Smoked Salmon: Place one slice of smoked salmon on each biscuit half.
  3. Add the Poached Eggs: Gently place a poached egg on top of the smoked salmon.
  4. Drizzle with Hollandaise: Spoon the warm dill hollandaise sauce over each egg.
  5. Garnish (Optional): Sprinkle with extra fresh dill or a pinch of black pepper.

Serving Suggestions

  • Serve with roasted potatoes, a fresh green salad, or steamed asparagus for a complete brunch.
  • Pair with a mimosa or fresh orange juice for a restaurant-style meal.

Recipe Notes & Tips

How to Make Flaky Biscuits

  • Use cold ingredients: Cold butter and buttermilk create steam when baking, making the biscuits flaky.
  • Don’t overwork the dough: Overmixing can result in tough biscuits. Handle the dough gently.
  • Stack and fold the dough: For extra layers, fold the dough over itself 2-3 times before cutting the biscuits.

Perfect Poached Eggs Every Time

  • Use fresh eggs: Fresh eggs hold their shape better in water.
  • Add vinegar: This helps the egg whites set faster.
  • Use the vortex method: Swirling the water before adding the egg helps it stay in a neat shape.

Fixing Hollandaise Sauce

  • If it’s too thick: Add 1 teaspoon of warm water and whisk.
  • If it starts to separate: Add a few drops of cold water and whisk vigorously.

Nutritional Information

  • Calories: ~480 per serving
  • Servings: 4

This Smoked Salmon Eggs Benedict on Buttermilk Biscuits is an elegant and flavorful dish that brings restaurant-quality brunch to your kitchen. The buttery biscuits, silky poached eggs, savory smoked salmon, and creamy dill hollandaise create an unforgettable meal.

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