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Aspen Eggs Benedict

An Olive Oil Recipe

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Prep Information

Prep Time

15 minutes

Cook Time

20 minutes


4 people


  • Paprika
  • 3/4 cup Organic Butter Olive Oil
  • 1 cup dry white wine
  • 1 Tablespoon lemon juice
  • 1 Tablespoon Baklouti Green Chili Oil, Red Cayenne Oil, or Chipotle Olive Oil
  • 6 egg yolks
  • 2 Tablespoons chopped fresh parsley leaves or dill
  • Hollandaise Sauce (see below)
  • 16 ounces smoked salmon or smoked trout
  • 8 eggs
  • 4 English muffins


  • Split the English muffins and toast or grill them. Put aside.
  • Fill a large shallow pan with 2-3 inches of water and bring to a boil. Reduce heat to a simmer and gently break the eggs into the boiling water. Cook the eggs until the yokes are set to desired doneness (about 3 minutes).Remove the eggs from the heat.
  • Heat the smoked salmon or smoked trout in a nonstick skillet over medium-high heat for 30 seconds or until heated through.
  • Place the toasted English muffins on plates and top with the salmon or trout. With a slotted spoon, place 1 poached egg on top of each English muffin.
  • Spoon warm Hollandaise Sauce over the eggs and fish and sprinkle with parsley and a dash of paprika.
  • Serve immediately.
  • Heat the Organic Butter Olive Oil over medium heat in a heavy saucepan.
  • While oil is heating, whisk together white wine, lemon juice, and hot sauce in a large metal bowl.
  • Whisk in egg yolks.
  • Place the bowl over a skillet of simmering water and continue whisking over medium heat until a custard consistency is reached.
  • Slowly whisk in the heated Organic Butter Olive Oil. Continue whisking until the sauce is completely smooth.
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