Salmon Benny Breakfast Bombs


Smoked salmon, hollandaise, egg, and chive breakfast bombs. My favorite thing in the world is eggs Benedict with smoked salmon but I can’t always wait until the weekend for this goodness! These make a delicious, creamy, and extremely satisfying breakfast on the go. Now you can have your weekend treat on the way to work too.

These little bites taste just like everything you love about your traditional eggs Benedict. Creamy hollandaise, gooey eggs, and fresh, rich, cold smoked salmon. These little breakfast bombs are best served lukewarm if freshly made, however, they will be softer in texture. They will also keep fine in the fridge and can be eaten cold when on the run. When chilled they are a little firmer in texture but I like that as it makes for a no mess, no fuss, scrummy breakfast.

If you aren’t a fan of cold smoked salmon you can easily substitute hot smoked salmon, and if salmon isn’t your thing then crispy bacon makes a perfect substitute as well. Have a go and experiment with what you like. Chives can also be left out if you don’t like them or substituted for parsley or dill.

This recipe requires no special ingredients or special equipment and uses a fail-safe hollandaise sauce. I have never had this sauce split or clump on me before.

You can easily whip these up on a Sunday afternoon as they are relatively quick to make and store well in the fridge to make a scrumptious treat for your Monday mornings, (and Tuesday if you please.)

If you love hollandaise sauce and salmon as much as I do and are time poor in the mornings then you need to try these! All those healthy fats will keep you satisfied all morning long!


This makes a total of 2 servings of Salmon Benny Breakfast Bombs. Each serving comes out to be 295 Calories, 23.53g Fats, 0.96g Net Carbs, and 18.25g Protein.

The Preparation

  • Breakfast Bombs
  • 2 large eggs
  • 4 ounces smoked salmon slices
  • ½ tablespoon salted butter
  • 2 tablespoons fresh chives, chopped
  • Salt and pepper to taste


Hollandaise Sauce
  • 2 tablespoons salted butter
  • 1 large egg yolk, separated from the white
  • ¼ teaspoon Dijon mustard
  • 2 teaspoons lemon juice, freshly squeezed*
  • ½ tablespoon water, add more if too thick
  • Salt to taste



The Execution

  1. Ensure you have all your ingredients for hollandaise ready and sitting at room temperature.
  2. Grab a small pot and fill with water then put on the stove to boil. Once the water is boiling add your 2 whole eggs and let them boil for 10-12 minutes. You want your eggs to be hard boiled as we will be adding hollandaise to these.
  3. While you are waiting for your eggs to boil, take your salmon slices and finely dice. Ensure they are separated once cut.
  4. Preheat a pan over high-heat and add the 2 teaspoons of butter. Once the butter has heated up, take approximately half of the cut up salmon and add into the pan then crisp into little crunchy pieces. Set aside.
  5. Once your eggs have boiled for 10-12 minutes run the eggs and pot under cold water and allow the eggs to cool before peeling.
  6. When your eggs have cooled, place them in a dish and use a fork to finely mash the egg.
  7. After you have your eggs and salmon prepared you can make a start on your hollandaise. Don’t try and do this at the same time as it will need your full attention to avoid clumps and splitting.
  8. Take a pot and fill with a cup or two of water and place on the stove to simmer.
  9. Melt the 2 tablespoons of butter in the microwave for 30-60 seconds. You want your butter to be melted but not hot. Set aside.
  10. In a large heat-safe bowl whisk the egg yolk, lemon juice, dijon mustard and a pinch of salt together until you see air bubbles.
  11. Place the bowl with egg mixture over the pot with the simmering water to create a double boiler. Make sure that the water does not touch the bottom of the bowl. Use medium heat and continuously whisk the mixture until it starts to thicken.
  12. Once the mixture starts thickening, slowly pour in the melted butter while stirring with a whisk. Ensure you keep stirring the entire time to avoid clumps. Once all of the butter is added, place the bowl back onto the pot to thicken further.
  13. When the sauce has fully thickened you can remove it and set to the side. If the sauce is too thick add a tiny bit of water to thin, but remember we want a thick consistency.
  14. Allow your hollandaise to cool to room temperature. We don’t want to cook the salmon when we add the hollandaise, so it is crucial this is cool (unless you like your salmon cooked).
  15. Take the raw salmon. hollandaise, half the chives, and mix well with the mashed egg. This should form a firm mixture. You don’t want this to be too wet so limit the hollandaise if you see this happening.
  16. Once combined, split mixture into four pieces and roll into balls.
  17. Mix your remaining chives and the crispy salmon together and roll your bombs in this to coat.


More Recipe: www.ketosiscookebook.com


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