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Creamy Smoked Salmon Eggs Benedict with Avocado Hollandaise

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A quick and easy eggs benedict recipe featuring smoky smoked salmon and a creamy, fresh avocado hollandaise sauce. Perfect for brunch or a special occasion with a lighter twist on the classic.

Ingredients

Scale
  • 4 large eggs (room temperature, for poaching)
  • 2 English muffins, split and toasted
  • 6 oz (170g) smoked salmon, thinly sliced
  • Fresh dill, chopped (for garnish)
  • 1 tbsp white vinegar (for poaching water)
  • 1 ripe avocado, peeled and pitted
  • 2 tbsp fresh lemon juice
  • 1/3 cup (80 ml) melted unsalted butter (warm, but not hot)
  • 1 tsp Dijon mustard
  • Salt and freshly ground black pepper to taste
  • 2 tbsp warm water (to loosen sauce if needed)

Instructions

  1. Prepare the Avocado Hollandaise: In a blender or food processor, combine peeled avocado, lemon juice, Dijon mustard, and melted butter. Blend until smooth and creamy. If the sauce feels too thick, add warm water one tablespoon at a time to reach your desired consistency. Season with salt and pepper to taste. Set aside and keep warm.
  2. Toast the Muffins: Split the English muffins and toast them until golden brown.
  3. Poach the Eggs: Fill a medium pot with about 3 inches of water. Bring to a gentle simmer, then add 1 tablespoon white vinegar. Crack one egg at a time into a small bowl and gently slide it into the water. Poach for 3-4 minutes for runny yolks or up to 5 minutes for firmer yolks. Use a slotted spoon to carefully lift the eggs and drain on a paper towel.
  4. Warm the Smoked Salmon: Optionally, briefly warm the smoked salmon in a non-stick skillet over low heat for about 30 seconds on each side.
  5. Assemble the Eggs Benedict: Place toasted English muffin halves on plates. Layer each with smoked salmon slices, then top with a poached egg. Generously spoon the avocado hollandaise over each egg.
  6. Garnish and Serve: Sprinkle chopped fresh dill and a crack of black pepper on top. Serve immediately.

Notes

Use ripe avocados for a smoother hollandaise sauce. Fresh eggs poach better. Keep poaching water just below simmer to avoid breaking eggs. You can substitute English muffins with gluten-free bread or bagels. Butter can be replaced with coconut oil for dairy-free version. Prepare sauce first to have it ready when eggs are done.

Nutrition

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

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