Smoked Salmon Eggs Benedict

Smoked salmon eggs benedict made with J. Willy Krauch & Sons salmon

The perfect way to begin your weekend morning is by spoiling your taste buds! This Nova Scotia twist on a classic Eggs Benedict features fresh J. Willy Krauch Atlantic smoked salmon and a perfectly poached egg. Bon Appetit!


6 poached eggs
6 whole wheat English muffins
12 slices J. Willy Krauch smoked salmon
For garnish (optional) Smoked paprika, finely chopped fresh tarragon, crispy bacon, capers.
Hollandaise sauce*


Preparation time: 10-15 minutes
Serves: 3-6 people

  1. Poach eggs in simmering water with a pinch of salt and splash of vinegar, for approximately 4 minutes.
  2. Remove eggs from water using slotted spoon, and immerse in ice water to stop cooking.
  3. Hold until ready to serve.
  4. Split all English muffins in two halves. butter and toast.
  5. Place slices of smoked salmon over bottom six rounds of each toasted English muffin
  6. Re-heat eggs (trim excess cooked egg white) by immersing in simmering hot water for one minute.
  7. Place re-heated eggs over smoked salmon on each round.
  8. Drizzle Hollandaise sauce to taste over poached egg and garnish (optional).
  9. Place top of each muffin on top, and serve.

Get the Hollandaise sauce* recipe here!

Local Source Guide

Seafood: J. Willy Krauch & Sons, Evan’s Seafood & RestaurantArichat Seafood MarketClearwater Seafoods Ltd.Masstown Market’s ‘Catch of the Day’ Comeau’s Sea Foods Ltd.Fisherman’s Market
Masstown Market, Noggins Corner Farm Market, Boulangerie la Vendéenne
Herbs: Bonny Lea Farm

Recipe provided by: J. Willy Krauch & Sons
This recipe is featured in our 2018 Taste of Nova Scotia Culinary Guide. 

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2 Responses to Smoked Salmon Eggs Benedict

  1. Brenda says:

    Don’t you mean “6 eggs” rather than “6 cups”?

    • Sacha Smith says:

      Hi Brenda, yes! The recipe should read “6 poached eggs” not 6 cups. We’ve fixed the recipe now. Thanks for bringing that to our attention!

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