When it comes to breakfast, there are few dishes as indulgent and satisfying as Eggs Benedict. But what if we took this classic to the next level? That's exactly what I did with my Eggs Benedict with Smoked Salmon and Avocado. This sumptuous dish transforms your regular morning fare into a luxurious feast that makes you feel like you're dining at a five-star restaurant, all from the comfort of your home. The smoky richness of the salmon pairs exquisitely with the creamy avocado, and when topped with a perfectly poached egg and a drizzle of homemade hollandaise sauce, it's simply heaven on a plate.
I've broken down the recipe into easy-to-follow steps to take the intimidation out of the hollandaise sauce and poaching eggs. Yes, hollandaise can be a bit temperamental, but with a little patience and the right technique, you'll whip up a sauce that's velvety and tangy—making each bite a harmonious burst of flavor. This recipe is perfect for those special mornings where only the best will do, or when you're looking to impress your guests at a brunch gathering. Trust me, once you've tried this delectable spin on Eggs Benedict, you'll never go back to the original!
Why You'll Love this Recipe
- Elevated Flavors: The addition of smoked salmon and ripe avocado takes the classic Eggs Benedict to gourmet heights. The salmon adds a smoky, luxurious depth, while the avocado brings a creamy richness that makes every bite truly exceptional.
- Quick and Easy: Despite its sophisticated profile, this dish takes just 25 minutes from start to finish. That means you can enjoy a restaurant-quality breakfast or brunch without spending all morning in the kitchen.
- Nutrient-Packed: Not only is this dish incredibly tasty, but it's also nutritious. The smoked salmon is rich in Omega-3 fatty acids, and the avocado adds a dose of healthy fats and fiber. Plus, eggs are a great source of protein and essential nutrients, making this a well-rounded meal that's as good for you as it is delicious.
- Versatile and Customizable: Once you master the basics, you can easily tweak this recipe to suit your taste. Prefer a sharper sauce? Add more lemon juice. Want to spice things up? Throw in a pinch of cayenne. This dish is a beautiful canvas for culinary creativity.
How to Make Eggs Benedict with Smoked Salmon and Avocado
Step 1: Prepare the Hollandaise Sauce
- Heat Water: In a medium saucepan, bring some water to a simmer.
- Mix Ingredients: In a heatproof bowl that fits over the saucepan without touching the water, whisk together the egg yolks and lemon juice.
- Add Butter: Gradually whisk in the melted butter, pouring it in a thin stream, until the sauce becomes smooth and thick.
- Season: Add salt, pepper, and optional cayenne pepper to taste.
- Keep Warm: Keep the sauce warm over the simmering water while preparing the rest of the dish.
Step 2: Poach the Eggs
- Simmer Water: Fill a medium saucepan with water and bring it to a gentle simmer.
- Add Vinegar: Add a splash of vinegar to the water (optional but helps keep the egg whites together).
- Cook Eggs: Crack one egg into a small bowl, create a gentle whirlpool in the water, and carefully slide the egg into the center. Poach for about 3-4 minutes for a soft, runny yolk.
- Remove and Repeat: Use a slotted spoon to remove the poached egg and place it on a plate. Repeat with the remaining eggs.
Step 3: Assemble the Dish
- Toast Muffins: Place toasted English muffin halves on each plate.
- Add Salmon: Top each muffin half with a slice of smoked salmon.
- Add Avocado: Layer slices of ripe avocado on top of the smoked salmon.
- Add Egg: Carefully place a poached egg on top of the avocado layers.
Step 4: Final Touches
- Drizzle Sauce: Generously drizzle the prepared hollandaise sauce over the poached eggs.
- Garnish: Add a sprinkle of fresh dill for garnish.
- Serve Immediately: Enjoy your gourmet Eggs Benedict with Smoked Salmon and Avocado right away for the best experience!
Tips and Tricks for the Perfect Eggs Benedict with Smoked Salmon and Avocado
- Quality Ingredients: Since this dish has relatively few components, each one shines. Opt for high-quality smoked salmon, fresh ripe avocados, and free-range eggs for the best flavors and textures.
- Stable Hollandaise: The key to a smooth hollandaise is gentle heat and constant whisking. If you're nervous about the sauce breaking, you can add a teaspoon of cold water and continue whisking to bring it back to a creamy consistency.
- Vinegar for Poaching: Adding a splash of vinegar to the simmering water can help the egg whites coagulate more quickly, leading to a beautifully poached egg. However, this is optional and not strictly necessary for successful poaching.
- Advance Prep: If you're making this for a crowd, you can poach the eggs in advance and store them in cold water in the fridge. Simply reheat them in warm water for about a minute before assembling the dish. Likewise, hollandaise sauce can be kept warm in a thermos until you're ready to serve.
Eggs Benedict with Smoked Salmon and Avocado
- Blender or immersion blender
- Toaster or toaster oven
- Poaching cups (optional)
- 4 large eggs
- 2 English muffins split and toasted
- 4 slices smoked salmon
- 1 ripe avocado sliced
- Fresh dill for garnish
For Hollandaise Sause
- 3 large egg yolks
- 1 tablespoon lemon juice
- ½ cup unsalted butter melted
- Salt and pepper to taste
- A pinch of cayenne pepper optional
- Prepare the hollandaise sauce: In a medium saucepan, bring some water to a simmer. In a heatproof bowl that fits over the saucepan without touching the water, whisk together the egg yolks and lemon juice.
- Gradually whisk in the melted butter, pouring it in a thin stream, until the sauce becomes smooth and thick. Season with salt, pepper, and cayenne pepper (if using). Keep the sauce warm over the simmering water while preparing the rest of the dish.
- Poach the eggs: Fill a medium saucepan with water and bring it to a gentle simmer. Add a splash of vinegar to the water (optional but helps keep the egg whites together). Crack one egg into a small bowl. Create a gentle whirlpool in the water and carefully slide the egg into the center of the whirlpool. Poach the egg for about 3-4 minutes for a soft, runny yolk. Use a slotted spoon to remove the poached egg and place it on a plate. Repeat the process with the remaining eggs.
- Assemble the Eggs Benedict: Place a toasted English muffin half on a plate. Top it with a slice of smoked salmon, followed by avocado slices. Carefully place a poached egg on top of the avocado.
- Drizzle the hollandaise sauce generously over the poached egg. Garnish with fresh dill.
- Serve immediately and enjoy
Eggs Benedict with Smoked Salmon and Avocado - FAQ
Yes, you can make hollandaise sauce in advance, but it's best consumed fresh for the richest flavor and smoothest texture. If you do need to make it ahead, store it in a thermos to keep it warm until you're ready to serve.
To make a lighter version, you can opt for whole-grain English muffins, use a light butter or even olive oil in the hollandaise, and limit the sauce quantity per serving. You can also add more veggies like spinach or tomatoes for extra nutrients.
Absolutely! Traditional Eggs Benedict uses Canadian bacon, but you could also use regular bacon, ham, or even sautéed vegetables for a vegetarian option.
Don't worry! Broken hollandaise can often be saved by whisking in a teaspoon of cold water. If that doesn't work, start with a fresh egg yolk in a new bowl and slowly whisk the broken sauce into the new yolk.