Salmon Biscuits Benedict

Meal Type: Appetizers

Sunday morning, here we come! There’s nothing better than waking up to a couple of delicious salmon eggs benedict. Made with creamy hollandaise sauce, savoury flaked salmon, and perfectly poached eggs, it has to be good!



  • 3 egg yolks
  • 1 tbsp lemon juice
  • 1 pinch (of each) salt, cayenne and white pepper
  • ⅔ cup butter



  • 8 eggs, poached
  • 1 can (213g) Ocean’s Sockeye Salmon, drained
  • 2 tbsp mayonnaise
  • 1 tsp fresh lemon juice
  • 4 tea biscuits, split and toasted



  1. In a blender, combine egg yolks, lemon juice, salt, cayenne and white pepper; blend about 5 seconds.
  2. In a saucepan, melt butter and heat until almost bubbling. With blender running, add butter in a slow, thin stream; until emulsified (about 30 seconds). Taste and adjust seasoning.


  1. Soft poach 8 eggs in a deep frying pan filled with water and 1 tsp white vinegar.
  2. In a bowl, mix salmon, mayonnaise, lemon juice and season with salt and pepper to taste.
  3. Top each toasted tea biscuit with salmon mixture and 1 egg.
  4. Spoon Hollandaise sauce over and serve immediately.

Tips and Tricks

For a fancier version, substitute the salmon for 1 can of Ocean’s Wild Crabmeat, drained.

English muffins can be used instead of tea biscuits.

In a pinch, packaged hollandaise can be used instead of the blender version. Just prepare to packaged directions.