This post may contain Affiliate Links. Please see my Disclaimer for more details.
Lox Benedict is the perfect brunch dish for a crowd. Served over homemade buttermilk biscuits with a glorious hollandaise sauce that provides an elegant touch.
Here are a few more outstanding brunch recipes: Chocolate Cinnamon Rolls, New Orleans BBQ Shrimp, Grillades and Grits, Cheesy Fried Grits, Chicken and Waffles, and Brandy Milk Punch.
Latest Recipe Video:
Jump to:
I didn't grow up eating lox as a kid, but once I got to culinary school and we had to make it, I knew instantly that somebody had shorted me from eating this delicious smoked salmon.
I did grow up eating eggs benedict; one Easter, I ate so many I got sick. So this recipe is coming from somebody who loves benedicts so much that one bad experience didn't and has not stopped him from eating them!
Unless you go to a Jewish market, you will not find lox in the traditional sense. What you'll find in your local grocery stores will be smoked salmon. So know this smoked salmon eggs benedict recipe. It will have all the same fixings as lox and bagels, minus the cream cheese. Although some cream cheese on the biscuits may add a yummy bite.
The runny egg yolks and the creamy hollandaise sauce with capers are magical. Let's jump into this delicious breakfast dish.
Key Ingredients
Here are some main ingredients you'll need for a fantastic lox benedict.
Eggs
You'll need a few eggs, some for the poached eggs and the rest for the hollandaise sauce.
Egg Yolks
The egg yolks will give the hollandaise sauce its signature color, texture, and flavor.
Lox (Smoked Salmon)
We don't have four days to make our own, so we'll use smoked salmon. I sometimes like to use a variety pack from Costo with traditional, dill and pepper sliced smoked salmon.
Capers
It's not lox if there are no capers! We will also use some of the brine in the hollandaise sauce.
Fresh Lemon Juice
The fresh lemon juice will wake up the flavors in the hollandaise sauce.
Unsalted Butter
We'll need a few sticks of unsalted butter, some for the homemade buttermilk biscuits, and the rest for our hollandaise.
How To Make Lox Benedict Recipe
I wanted my smoked salmon eggs benedict recipe to be loaded with flavor and teach some restaurant secrets for making the perfect poached eggs and homemade hollandaise sauce. I will show you how to make a blender hollandaise sauce so you don't have to use a double broiler and worry about making a scrambled egg sauce. I promise it's easier than you think.
Biscuits:
Preheat oven to 425°F. Add flour, baking powder, baking soda, salt, and sugar in a large bowl and stir with your hand. Crumble butter into the flour with your hands until it resembles coarse cornmeal. Make a hole in the middle, then add buttermilk.
Mix until a ball of dough is formed on a lightly floured surface; knead the dough 5 times and roll out to ¼ inch. Cut with floured 2 ½ inch biscuit cutter. Add to a baking sheet and bake for 15 minutes or until golden brown.
Chef's Hollandaise:
Place all ingredients in a food blender except melted butter and capers. Cover and blitz on high for 5 seconds. Turn the blender on low and add melted butter in a slow, steady stream.
Strain if lumpy, transfer to a medium stainless steel bowl, and keep warm over a pot of warm water. The sauce should be thick but pourable, but not runny.
Poach Eggs:
Fill a 5 qt. pot ⅔ of the way with water and white vinegar, place over medium heat. Bring to a simmer (small bubbles on the bottom of the pot). Crack 2 eggs into small bowls, stir the water and add 1 egg at a time. If you notice the white not coating the egg, stir your spoon to help it out.
Cook for 2-3 minutes until egg whites are solid, remove with a slotted spoon and drain on paper towels. Repeat until all eggs are poached. I would recommend doing only 3 eggs at a time.
To assemble, cut biscuits in half and place 2 slices of lox, 1 poached egg, 2 tablespoons of hollandaise, and garnish with chopped chives. Serve immediately and enjoy!
How To Store Lox Benedict
Lox benedicts are best eaten immediately but will remain fresh for 2 days in the fridge in an airtight container.
To reheat, the biscuit in the oven at 400°F for 6-8 minutes or until hot.
Store leftover hollandaise sauce in an airtight container for 3 days in the fridge.
To reheat, warm 2-4 tablespoons of hot water over medium heat and slowly stir in hollandaise sauce.
Store leftover poached eggs covered in cool water in an airtight container in the fridge for 1 day.
To reheat poached eggs, bring a small amount of water to a simmer in a medium pot, add eggs 3-4 at a time, and cook for 1 minute.
Pro Recipe Tips & Tricks
Here are a few notes on techniques, substitutes, and flavor builders for this smoked salmon eggs benedict recipe.
- If you do not like poached eggs, use scrambled eggs, fried eggs, or an omelet instead.
- You can make poached eggs in advance and keep them fresh and covered in cold water. Gently place them in warm water before serving to reheat them.
- Feel free to use English muffins or Fried Grits instead of buttermilk biscuits.
- If your hollandaise sauce breaks (eggs separated from the butter), clean the blender and add 1-2 tablespoons of hot water to the blender, and while the blender is running on low, slowly pour in the broken sauce until it gets thick again.
- Feel free to add any protein or vegetable or use a different base like an English muffin, sourdough bread, waffle, or toast and have fun making your version of a benedict.
- You can use fresh dill as a garnish instead of chopped chives.
- To make your hollandaise sauce a bearnaise sauce, use 1 small chopped shallot and substitute tarragon vinegar for white vinegar. If you cannot find tarragon vinegar, use white vinegar with 1 chopped sprig of tarragon.
- Use self-rising flour for your biscuits; omit the salt, baking powder, and baking soda from the mix.
FAQ
Here are the top questions readers have about making lox benedict at home.
Eggs Benedict is actually named after a couple of regulars at Delmonico's in the 1860s, Mr. and Mrs. LeGrand Benedict.
Eggs benedict is made with English muffins, Canadian bacon( ham or bacon), poached egg, and hollandaise sauce. Eggs Royale is made similarly, but the ham is swapped for smoked salmon (lox). They're both popular brunch items.
A Nova benedict recipe includes two poached eggs, Nova Scotia smoked salmon, and a tomato on toasted English muffin with hollandaise sauce.
Nova is the abbreviated name for Nova Scotia smoked salmon. It's cured like lox but with less salt and then smoked, producing a delightful mild flavor.
Eggs Florentine and Eggs Benedict are made very similar, but the difference between them is spinach. Eggs florentine contains sautéed spinach and may or may not have Canadian bacon.
Absolutely! A runny poached egg is a signature component for eggs benedict. However, you can use your favorite egg instead if you're not a fan.
Lox is a Yiddish word for smoked salmon. Eastern European Jews use the same brining, curing, and smoking technique as in Scandinavian tradition.
Lox has a higher salt content than smoked salmon; both are excellent protein, fat, iron, and calcium sources.
A bearnaise sauce is a hollandaise sauce containing shallot, black pepper, and tarragon. Hollandaise uses white vinegar, white pepper, and cayenne pepper. The name bearnaise derives from the province region of Béarn, France.
More Breakfast Recipes
Here are a few more breakfast recipes to add to your rotation.
- Air Fryer Hashbrowns
- Sweet Potato Hash
- Southern Hoecakes
- Apple Cinnamon Biscuits
- Cinamon Coffee Cake
- Cheese Omelette
- Buttermilk Biscuits with White Turkey Sausage Gravy
Before You Begin
Here are my steps for getting organized and moving fast in the kitchen.
Step 1: Preheat oven to 425°F/218°C before pulling the ingredients out.
Step 2: Measure everything out into individual bowls.
Step 3: We don't want any surprises, so use an oven thermometer to make sure your oven is heating to the right temperature. If not, increase or decrease the temperature by the difference.
Step 4: Start following the recipe and get ready for the best lox benedict you've ever enjoyed.
The combination of smoked salmon, perfectly poached eggs, and luscious hollandaise sauce over a homemade biscuit creates a symphony of elegant and satisfying flavors. This smoked salmon eggs benedict brings a delightful touch on any special occasion, brunch, or whenever your feel like treating yourself to a decadent morning meal.
Click here to subscribe to MY NEWSLETTER for easy and free recipes right into your inbox!
To pin this recipe and save it for later, you can use the Pin button on the recipe card, the sharing buttons above or below this post, or any of the photos above.
Tag me @kennethtemple_ and use #LezEat on Instagram to share your remakes with me, and don't forget to leave a star rating and comment below.
📖 Recipe
Lox Benedict
Ingredients
Biscuits:
- 2 ¼ cup unbleached all-purpose flour plus ½ cup-1 cup for rolling
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 tablespoon granulated sugar
- 1 stick unsalted butter cold
- 1 cup buttermilk
Chef’s Hollandaise:
- 3 large egg yolks
- 3 tablespoons warm water
- ¼ teaspoon cayenne pepper
- 1 teaspoon worcestershire sauce
- 2 teaspoon lemon juice
- 1 tablespoon caper juice
- pinch kosher salt
- 2 sticks unsalted butter melted or clarified
- 2 tablespoons capers
Lox:
- 8 large eggs
- ¼ cup white vinegar
- 4 oz. smoked salmon
- 2 tablespoons chopped chives
Instructions
Biscuits:
- Preheat oven to 425°F. In a large bowl, add flour, baking powder, baking soda, salt, and sugar and stir together with your hand. Crumble butter into the flour with your hands until it resembles coarse cornmeal. Make a hole in the middle, then add buttermilk.
- Mix until a ball of dough is formed on a lightly floured surface; knead the dough 5 times and roll out to ¼ inch. Cut with floured 2 ½ inch biscuit cutter. Add to a baking sheet and bake for 15 minutes or until golden brown.
Chef's Hollandaise:
- Place all ingredients in a food blender except melted butter and capers. Cover and blitz on high for 5 seconds. Turn the blender on low and add melted butter in a slow, steady stream.
- Strain if lumpy, transfer to a medium stainless steel bowl, and keep warm over a pot of warm water. The sauce should be thick but pourable, but not runny.
Poach Eggs:
- Fill a 5 qt. pot ⅔ of the way with water and white vinegar, place over medium heat. Bring to a simmer (small bubbles on the bottom of the pot). Crack 2 eggs into small bowls, stir the water and add 1 egg at a time. If you notice the white not coating the egg, stir your spoon to help it out.
- Cook for 2-3 minutes until egg whites are solid, remove with a slotted spoon and drain on paper towels. Repeat until all eggs are poached. I would recommend doing only 3 eggs at a time.
- To assemble, cut biscuits in half and place 2 slices of lox, 1 poached egg, 2 tablespoons of hollandaise, and garnish with chopped chives. Serve immediately and enjoy!
Notes
- If you do not like poached eggs, use scrambled eggs, fried eggs, or an omelet instead.
- You can make poached eggs in advance and keep them fresh and covered in cold water. Gently place them in warm water before serving to reheat them.
- Feel free to use English muffins or Fried Grits instead of buttermilk biscuits.
- If your hollandaise sauce breaks (eggs separated from the butter), clean the blender and add 1-2 tablespoons of hot water to the blender, and while the blender is running on low, slowly pour in the broken sauce until it gets thick again.
- Feel free to add any protein or vegetable or use a different base like an English muffin, sourdough bread, waffle, or toast and have fun making your version of a benedict.
- You can use fresh dill as a garnish instead of chopped chives.
- To make your hollandaise sauce a bearnaise sauce, use 1 small chopped shallot and substitute tarragon vinegar for white vinegar. If you cannot find tarragon vinegar, use white vinegar with 1 chopped sprig of tarragon.
- Use self-rising flour for your biscuits; omit the salt, baking powder, and baking soda from the mix.
Leave a Reply