Smoked Salmon Eggs Benedict
Prep Time
Cook Time
Total Time
Serving Eggs Benedict with smoked salmon instead of the traditional Canadian bacon makes it an even more special dish, sometimes called Eggs Norwegian. Here the typical English muffin base is replaced with baked puff pastry circles. Although you wouldn’t expect such a small change to make a difference, the rich, flaky puff pastry transforms this into an even more decadent and celebratory meal.
Recipe Type: Entree
Yield: 4 servings
  • 14 ounces frozen puff pastry, defrosted
  • 8 eggs
  • 6 ounces smoked salmon
  • Hollandaise sauce
  • Finely chopped parsley or chives
  1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
  2. Unroll the puff pastry (it should be about1/4-inch thick). Using a cookie cutter or large glass, cut out 8 (4-inch) circles. If you don’t have room for all 8 circles at once, roll up the extra puff pastry scraps in a ball and roll out to ¼-inch thick and cut out the remaining circles. Transfer the pastry circles to the prepared baking sheet.
  3. Put in the oven and bake for 10 to 15 minutes, until puffed up and golden brown. Remove from the oven and set aside.
  4. Meanwhile, poach the eggs. Fill a small pot or shallow pan with 3 inches or so of water. Heat over medium heat until just simmering (not boiling). From just above the surface, crack an egg into the water (you can cook multiple at a time depending on the size of your pot or pan).
  5. Poach for about 3 minutes, or until the eggs are set. Using a slotted spoon, remove the eggs from the water and drain on a paper towel-lined plate. Repeat with the remaining eggs.
  6. Put two puff pastry disks on each of four plates. Top with smoked salmon, then one poached egg per disk. Drizzle hollandaise sauce over and garnish with chopped parsley or chives. Serve immediately.
Kosher dairy Vegetarians can replace smoked salmon with sautéed spinach for a tasty rendition of Eggs Florentine.
Recipe by Katherine Martinelli at