Smoked Salmon Benedict with Preserved Meyer Lemon Hollandaise

Yield: Serves 4

Smoked Salmon Benedict with Preserved Meyer Lemon Hollandaise

Chef Paul McGreevy The Beltliner, Calgary O.L.M Culinary Consulting (former corporate chef for Craft Beer Market)

Cooking the perfect breakfast or brunch is no easy task. It can actually be more challenging than both lunch and dinner, and it all comes down to timing and organization.

“Timing is crucial,” explains chef Paul McGreevy. “It’s important to play around and see how you like your eggs and proteins cooked, and adjust your timing accordingly. What really keeps me focused and on top of my game is prep, and that doesn’t just mean dicing ahead of time.”

“Eggs Benedict is always a crowdpleaser, but poaching eggs can be challenging - especially for a large group,” McGreevy explained. “I like to preassemble all my bases (English muffins with cheese), then crack the eggs into small bowls to ensure they don’t break when dropping into the water. I always set up multiple pots of poaching water to speed up the assembly process and serve immediately to maintain the integrity of the egg, whether soft, medium or hard poached.”


4 English muffins, halved

4 Tbs Labneh cheese (or cream cheese)

4 tsp preserved Meyer lemon rind, minced

8 sprigs fresh dill

4 Tbs (60 mL) white wine vinegar

4 L water

8 whole eggs

1 lemon, zest and juice

2 tsp (10 mL) white wine vinegar

6 egg yolks

¼ tsp espelette pepper

200 mL clarified butter, warm salt and pepper to taste

8 slices smoked salmon


  1. Heat oven to 375º F
  2. Cut the English muffins in half, and spread half Tbs of Labneh or cream cheese onto each half, then place onto a baking tray
  3. Place 1/4 tsp of preserved lemon rind and a sprig of dill onto each half. Wrap with cling film and place in the fridge
  4. For the Hollandaise sauce, put the lemon zest, lemon juice, vinegar and egg yolks in a small bowl. Whisk until light and frothy. Place the bowl over a pan of simmering water and whisk until mixture hits ribbon stage
  5. While constantly whisking, slowly pour the butter in a steady stream. Continue to do so until all of the butter is incorporated
  6. Add the preserved lemon rind, salt and espelette pepper. Set to the side
  7. Place the tray of English muffins into the oven and bake until the cheese is browned (5 to 7 minutes)
  8. To poach the eggs, pour two litres of water each into two pots. Add 2 Tbs of vinegar to each pot, bring to a boil, and then reduce to a simmer
  9. Stir the water so you have a slight whirlpool, then slide in the eggs one by one (with a maximum of four per pot)
  10. Place one slice of smoked salmon onto each muffin half, place an egg on top of each muffin, and top with 1 Tbs of Hollandaise sauce

Photos by Ingrid Kuenzel

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