Print

Perfect Smoked Salmon Eggs Benedict Recipe with Creamy Avocado Hollandaise Made Easy

smoked salmon eggs benedict - featured image
Print Recipe

A fresh twist on classic eggs Benedict featuring smoky salmon and a creamy avocado hollandaise sauce that’s lighter and vibrant. Perfect for a quick, impressive brunch.

Ingredients

Scale
  • 4 large eggs, preferably free-range (for poaching)
  • 2 English muffins, split and toasted
  • 6 oz (170g) smoked salmon, thinly sliced
  • Fresh dill or chives, chopped (optional, for garnish)
  • 1 tbsp white vinegar (helps eggs hold their shape when poaching)
  • 1 ripe avocado, peeled and pitted
  • 2 large egg yolks (room temperature)
  • 1 tbsp fresh lemon juice
  • 1/2 tsp Dijon mustard
  • 1/4 cup (4 tbsp or 60 ml) unsalted butter, melted and slightly cooled
  • Salt and freshly ground black pepper, to taste
  • Pinch of cayenne pepper or smoked paprika (optional)

Instructions

  1. Prepare the Avocado Hollandaise: In a blender or food processor, combine the ripe avocado, egg yolks, lemon juice, and Dijon mustard. Blend until smooth. Slowly drizzle in the melted butter while blending until the sauce is creamy and well combined. Season with salt, pepper, and a pinch of cayenne or smoked paprika. Taste and adjust seasoning if needed. Set aside and keep warm.
  2. Toast the English Muffins: Split the muffins and toast them until golden brown and crisp. Set aside on serving plates.
  3. Poach the Eggs: Fill a deep skillet or saucepan with about 3 inches of water. Bring to a gentle simmer, then add the white vinegar. Crack each egg into a small bowl, then carefully slide it into the simmering water. Poach for about 3-4 minutes for runny yolks or longer if you prefer firmer eggs. Use a slotted spoon to gently remove the eggs and drain on a paper towel.
  4. Assemble the Benedict: On each toasted English muffin half, place a generous layer of smoked salmon. Top with a perfectly poached egg. Spoon the creamy avocado hollandaise generously over the top. Garnish with fresh dill or chives.
  5. Serve Immediately: Enjoy fresh while the hollandaise is silky and the eggs are warm. Pair with a crisp green salad or your favorite brunch sides.

Notes

Use fresh eggs and add vinegar to poaching water to keep egg whites neat. If hollandaise is too thick, add a teaspoon of warm water and blend again. Toast English muffins well to avoid sogginess. Avocado should be ripe for smooth sauce. The hollandaise can be made up to an hour ahead and kept covered to prevent browning.

Nutrition

Keywords: eggs benedict, smoked salmon, avocado hollandaise, brunch recipe, poached eggs, creamy sauce, quick brunch, healthy fats

Find it online: https://emmastirs.com/perfect-smoked-salmon-eggs-benedict-recipe-with-creamy-avocado-hollandaise-made-easy/