Smoked Salmon Eggs Benedict for Mother’s Day

Mother’s Day is coming on Sunday, May 8th, and you might be wondering what you will do to show how much she means to you. Perhaps you will take the traditional route and treat her to lunch, which probably means struggling to find parking, having to wait in line for upwards of an hour, and paying a ridiculous price for a Mother’s Day special menu. While it feels special to treat Mom to that special Eggs Benny at a fancy cafe, why not just skip the hassle of going out and impress her with your culinary prowess instead?

Believe it or not, you could make the same restaurant-quality meal quite easily at home. No fancy equipment or formal training required! After all, what better way to celebrate a wonderful mom who cooks for the household by returning the favour?

Surprise your mom with a healthy and tasty Eggs Benedict, featuring the best from local BC with seasonal herbs and smoked salmon.

Eggs Benedict is a classic for breakfast or brunch, and a staple for upscale cafes. They are basically open-faced English muffin sandwiches with a poached egg and Hollandaise sauce. Unlike traditional Eggs Benedict, we will skip the highly calorific Hollandaise sauce and substitute it with an equally flavourful but much lighter dill and lemon butter. The smokey and salty taste from the salmon complements the dill butter perfectly. Mom will wonder how you came up with it!

Remember how she always tells you to eat your veggies? Adding baby spinach leaves to the base of the Eggs Benedict adds a pop of colour and a soft texture to contrast the crispy toasted English muffin. Serve more leaves raw as a side salad for an extra boost fibre and antioxidants.

This dish is not only delicious but also beautiful. Serve it with a glass of your special champagne to celebrate Mother’s Day, either as brunch or as breakfast in bed!

Smoked Salmon Eggs Benedict

Prep Time: 10 mins
Cook Time: 15 mins
Yields: 2 servings


  • 1/4 cup and 1 tablespoon butter, room temperature
  • 2 tablespoons fresh dill, chopped
  • 1 tablespoon lemon zest
  • Salt and pepper, to taste
  • 1 tablespoon white vinegar
  • 4 eggs
  • 2 English muffins, toasted
  • 4 ounces smoked salmon, thinly sliced
  • 4 ounces baby spinach


  1. Mix butter, dill, lemon, salt and pepper together. Spread about 1 teaspoon onto each slice of the toasted English muffin halves. Set the rest aside as garnish.
  2. In a large saucepan, melt 1 tablespoon of butter and add spinach until spinach is wilted. Place spinach on the English muffin halves and top with smoked salmon slices.
  3. Bring a large pot of water to a simmer and add the vinegar. Crack an egg into a bowl and gently slide the egg into the simmering water. Repeat for the other eggs. Poach until the whites are firm and remove before the yolks become hard, about 2-3 minutes. Remove with a slotted spoon and place on top of the English muffin.
  4. Add a sprig of dill and a pinch of salt and pepper on top of the egg and serve.

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