Springtime Eggs Benedict
About this Recipe
By: Rachel
Whenever I see Eggs Benedict on a menu, I just have to order it. The combination is simply perfect. A classic Eggs Benedict preparation includes a crisp English muffin, salty ham, a perfectly-poached egg, and buttery, rich Hollandaise sauce. My favorite version, however, uses lox (thinly-sliced, cured salmon) instead of ham, and includes fresh spring asparagus. Smoked salmon Eggs Benedict may also be called “Eggs Royale” and is absolutely delicious.
Why You’ll Love Spring Eggs Benedict
Every season highlights its own special ingredients, each with unique and wonderful flavors and textures. I must admit, though, that I am especially partial to springtime. Spring produce is especially prized—after a long winter, we welcome the return of fresh, vibrant ingredients.
Grown in cooler temperatures and harvested young, spring crops tend to be more delicate and nuanced than their summer counterparts, making them ideal for lighter, fresher cooking. This season also brings a short window of highly anticipated ingredients—like asparagus and fresh herbs—that naturally elevate dishes with bright, clean flavor. In recipes like Eggs Benedict, spring produce cuts through the richness of hollandaise and egg yolk, creating a balanced, seasonal dish that feels both indulgent and refreshingly light.
Easy Variations on Spring Eggs Benedict
My favorite version of a springtime Eggs Benedict features salty cured lox and fresh, tender asparagus. Prosciutto works equally well if you prefer it over salmon. For a fully vegetarian version, you can’t go wrong with creamy asparagus and fresh French breakfast radishes.
Other delicious options could include crab cakes, morel mushrooms and chives, or smoked trout and dill.
Lox vs. Smoked Salmon: What to Use
While people often use both terms interchangably, lox and smoked salmon are actually very different. Lox is salmon that has been cured in a salt mixture, giving it a silky, buttery texture. Thanks to its salty flavor, it is often combined with cream cheese (which balances the salt beautifully) and served on fresh bagels—a quintessential New York breakfast.
Smoked salmon is cured and smoked. There are two types: cold-smoked and hot-smoked.
Cold-smoked salmon is smoked at a low temperature, and bears greater similarity to lox with a silky texture and complex, smoky flavor. Hot-smoked salmon is smoked at a higher temperature until fully cooked, giving it a firm, flaky texture—closer to roasted or grilled fish. The flavor is much bolder and aggressively smoky, depending on the wood used. I am very partial to cedar-smoked salmon, a Pacific Northwest favorite. It is delicious on Caesar salad. For Eggs Benedict, though, I prefer the buttery texture of lox or cold-smoked salmon. It is a perfect pairing with lemony, rich Hollandaise sauce.
Serving Ideas for a Spring Eggs Benedict
Eggs Benedict is the perfect brunch all on its own. You can’t go wrong, though, with adding a sweet note. Who says you can’t have dessert after breakfast? After a leisurely brunch, I never say no to a fresh slice of Chocolate Babka with Orange, Cinnamon, and Espresso. For a rich, sweet, boozy beverage, try this Irish Cream Iced Coffee.
Beverage Pairing
By: Olivia
Whichever Benedict you choose, there’s one constant to keep in mind when pairing with wine: acidity! The Hollandaise and poached eggs call for a high-acid wine to cut through the richness, while the vegetables and herbs in the spring variations mirror the freshness in these wines. Vinho Verde is light and refreshing, and some bottles offer a slight effervescence that elevates a spring breakfast or brunch.
Springtime Eggs Benedict
Equipment
Ingredients
- 4 large eggs
- 4 large egg yolks
- 2 tablespoons (30g) freshly-squeezed lemon juice
- 1 tablespoon water
- 8 tablespoons (110g) cold, cubed unsalted butter
- 2 English muffins or challah slices, toasted
- Choice of base see below
Asparagus Benedict
- 8 spears fresh asparagus steamed
- 4 slices lox or prosciutto optional
Smoked Salmon Benedict
- 4 slices lox
- Fresh dill fronds
Avocado and Radish Benedict
- 1 large avocado
- 5-6 thinly-sliced French breakfast radishes
Step by Step Instructions
For the Poached Eggs
- Boil water in a small saucepan. Crack the eggs, two at a time, into a small ramekin, and set next to your stove. Once the water is boiling, stir the water rapidly in one direction using a wooden spoon, creating a “tornado” effect.
- Slide the eggs, two at a time, gently into the water, and immediately turn the heat down so the water simmers. Remove the eggs with a slotted spoon after 2-3 minutes. A perfectly-poached egg has a firm white and a runny yolk, and will jiggle slightly when prodded.
For the Hollandaise Sauce
- Heat a few inches of water in a saucepan until simmering (you will use this to create a double-boiler).
- In a heavy, shatterproof bowl, whisk together the egg yolks, water, and lemon until light in color. Now set the cold, cubed butter next to your saucepan.
- Set the bowl over the simmering water (ensure that the bottom of the bowl does not touch the water) and continue whisking until the yolks have thickened just slightly, about 2 minutes.
- Add the butter a few cubes at a time and whisk continuously, allowing the butter to melt before adding the next batch of cubes.
To serve:
- Place toasted English muffins or challah slices on each plate. Top the bread with your filling of choice. Top with poached eggs and spoon Hollandaise sauce over each serving. Garnish with fresh herbs, if desired, and serve.
