Eggs Benedict with Local Sriracha and Salmon Bacon

Eggs Benedict with Local Sriracha and Salmon Bacon

Microgreens and arugula provide gorgeous greens to this rich brunch.

You can make this restaurant-worthy brunch dish at home in less than twenty minutes. I'm not saying you'll never want to go out to brunch again. I'm just saying you can still get your fix when you're stuck in. With a pinch of planning (i.e. shopping) and a dash of confidence to make the Hollandaise sauce, you're golden. Treat yourself or surprise your love with a rich breakfast in bed. Seriously, you can get up, fix this and be presenting it on a tray before your bedhead settles.

Photo Credit: Chris Blackburn

Boston Smoked Fish

Located in the heart of New England's seafood capital, Boston Smoke Fish Company makes small batch hot smoked fish at Fish Pier in Boston. They specialize in salmon, bluefish, trout and haddock. Their salmon bacon is in fact a healthier alternative to pork bacon, but don't take that to mean it is less rich or in anyway less delicious. It is made by drying and curing salmon belly, and then hot smoking it over North American pecan wood. I can't think of a more delicious way to get my omega-3s.

Photo Credit: Chris Blackburn

Kitchen Garden Farms

Kitchen Garden Farms makes this fruity, peppery sriracha right in in the Pioneer Valley of central Massachusetts. It is made from several kinds of organic red chilies they grow right on their farm. The heat level here may not be for everyone. Personally, I want a hot sauce to be flavourful; if I can't taste the fruit or ferment it's just not interesting. However, I also love a hot sauce so powerful that I'm reminded of my own mortality. This wonderful sriracha delivers big on flavor and registers for me as a seven or eight on my personal heat-tolerance scale of one to ten. I feature it here for its fruit-forward acidity to balance the richness of the salmon, eggs and butter. If you prefer a milder option, I'd recommend out this or this.

Photo Credit: Adam DeTour

We Grow Microgreens

Restaurant chefs have used microgreens to elevate dishes for years. Homecooks can do the same to add interesting colors, textures and flavors. We Grow Microgreens in Hyde Park, MA, is an urban farm that grows highly nutritions micgrogreens and edible flowers. Microgreens are tender, edible seedlings of vegetables and herbs, which are more nutrient dense than their mature counterparts. The Large Microgreen Mix provided by We Grow Microgreens  includes a varying combination of radish, kale, sunflower, pea shoots, arugula, purple shishu and edible flowers like yellow marigold and nasturtium. These are great for topping sandwiches, salads and even soups. Super easy and a great way to add a fresh component to just about anything.

Photo Credit: Chris Blackburn

Recipe: Eggs Benedict with Local Sriracha and Salmon Bacon

Mostly this is a recipe about assembling components. It involves poaching eggs, which is a life-skill we all should master. It involves making Hollandaise sauce, against which our doctors will caution. Other than that, it's essentially just getting everything more or less warm at the same time, assembling them on the plate and serving as swiftly as possible.


15 Minutes


15 minutes


2 Servings


  • 2 servings Hollandaise sauce (ingredients follow)
  • 4 large fresh eggs
  • 2 English muffins
  • 1/2 cup, packed Baby arugula (optional)
  • Ample microgreens to garnish
  • Sriracha or other hot sauce, to taste
  • Salt and pepper, to taste
  • 1 package Boston Smoked Fish salmon bacon

Ingredients for Hollandaise Sauce

  • 2 large egg yolks
  • 1/4 lemon juice
  • 1 tablespoon mayonaise
  • 1 pinch salt
  • 1 pinch cayenne pepper (optional)
  • 1/4 cup salted butter, melted

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  1. Remove salmon bacon from package, arrange on two plates and allow to come to room temperature.
  2. Bring a pot of water to boil.
  3. Crack each egg into a small bowl or ramekin.
  4. Once the water is boiling, reduce the heat to maintain an even simmer.
  5. Swirl the simmering water and gently slide one egg into the vortex. Poach for three minutes.
  6. Remove the egg with a slotted spoon and set on a cloth or paper towel. Cover to keep warm.
  7. Repeat steps 4 through 6 for each egg.
  8. Toast your English muffins.
  9. Prepare the Hollaindaise sauce  (recipe below) while wating on the toaster.
  10. Arrange the English muffins on two plates.
  11. Optional- divide the arugula onto the English muffins.
  12. Place a poached egg on each English muffin.
  13. Whisk Hollandaise sauce briefly and pour over each egg.
  14. Garnish with microgreens.
  15. Add hot sause, salt and pepper to taste.

Steps for Hollandaise Sauce

  1. Beat the egg yolks, lemon juice, salt, mayonaise and cayenne pepper together in a microwave safe dish until incorporated and smooth.
  2. Slowly pour the melted butter into the mixture while mixing gently to combine. 
  3. Microwave for 15 seconds.

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