Page 34 - South Mississippi Living - May, 2026

Springtime
Salmon Benedict
story by Chelsea Gieselmann
photos by Chelsea Gieselmann
and courtesy of Evergreen Creative Co.
Brunch might feel like a trendy modern thing, but it actually dates all the way back to the late 1800s, though it didn’t really take off in popularity until about 100 years later.
In the 1930s, the British were enjoying what they called “hunt breakfasts,” while Americans leaned into the idea of a “second breakfast.” The goal was to skip those heavy, late Sunday meals and replace them with something a little lighter and more refreshing earlier
in the day. By the early 1900s, brunch had taken on the personality we know and love—a laid back, social meal where champagne starts flowing early and nobody bats an eye your way while you’re sipping.
A few years ago, the big brunch boom began and there is no end in sight for this favorable meal. What better way to celebrate South Mississippi Living’s Ultimate Dining Guide than with a bougie brunch you can make right at home?
When most people hear the word brunch, their minds immediately go to eggs and hollandaise. Hollandaise is one of the five classic mother sauces, and honestly,
I think it’s one of the least intimidating of the bunch. Yep, I said it. Just because the name sounds fancy doesn’t mean it can’t be made right in your own kitchen.
I’ve put together recipes that will help you create
a beautiful, elevated dish for the ultimate at-home brunch experience. For this Springtime Salmon Benedict, imagine perfectly toasted sourdough, roasted asparagus, pan seared salmon, a poached egg, and hollandaise. Rich, decadent, and great paired with a mimosa flight.
34 | May 2026
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