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Perfect Smoked Salmon Eggs Benedict with Avocado

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A quick and easy brunch recipe combining smoky salmon, creamy avocado, poached eggs, and homemade hollandaise sauce for a restaurant-quality eggs Benedict at home.

Ingredients

Scale
  • 4 large eggs, preferably organic and free-range (room temperature)
  • 2 English muffins, split and toasted
  • 4 oz smoked salmon, thinly sliced
  • 1 ripe avocado, sliced or mashed
  • Fresh chives, finely chopped (for garnish)
  • 3 large egg yolks
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon Dijon mustard (optional)
  • 6 tablespoons unsalted butter, melted and hot
  • Salt and freshly ground black pepper, to taste
  • A pinch of cayenne pepper or smoked paprika (optional)
  • 1 tablespoon white vinegar (for poaching eggs)
  • Fresh lemon wedges, for serving

Instructions

  1. Prepare the Hollandaise Sauce (10-15 minutes): Melt the butter and keep it warm. In a heatproof bowl, whisk together egg yolks, lemon juice, and Dijon mustard until slightly thickened. Place the bowl over simmering water (double boiler) and whisk continuously. Slowly drizzle in the hot melted butter while whisking, until the sauce thickens and becomes creamy. Season with salt, pepper, and a pinch of cayenne or smoked paprika. Keep warm but don’t overheat or it might curdle.
  2. Toast the English Muffins (5 minutes): Split and toast muffins until golden and crisp. Set aside on warm plates.
  3. Poach the Eggs (5-7 minutes): Bring a medium saucepan of water to a gentle simmer. Add 1 tablespoon white vinegar. Crack each egg into a small bowl and gently slide into the water. Poach for 3-4 minutes for runny yolks or longer if you prefer. Use a slotted spoon to remove and gently drain on paper towels.
  4. Slice the Avocado and Prepare Salmon (2 minutes): Slice avocado thinly or mash with a fork and a squeeze of lemon to prevent browning. Arrange smoked salmon slices.
  5. Assemble the Eggs Benedict (5 minutes): On each toasted muffin half, layer avocado, smoked salmon, and a poached egg. Spoon generous hollandaise sauce over the top. Sprinkle with chopped chives.
  6. Serve Immediately: Add lemon wedges on the side. Enjoy while warm.

Notes

If hollandaise sauce starts to separate, whisk in a teaspoon of cold water to bring it back together. Keep water at a gentle simmer when poaching eggs to avoid ragged edges. Use gluten-free English muffins to make the recipe gluten-free. For dairy-free, substitute butter with plant-based alternative. Poached eggs are best eaten fresh; leftovers can be stored in cool water for up to 2 hours.

Nutrition

Keywords: smoked salmon, eggs benedict, avocado, hollandaise sauce, brunch, easy recipe, poached eggs, homemade hollandaise

Find it online: https://cheerycrisp.com/perfect-smoked-salmon-eggs-benedict-with-avocado-easy-homemade-recipe/