Smoked Salmon Eggs Benedict with Hollandaise Sauce and Avocado
Introduction
If you’re craving a luxurious brunch that feels like it came straight from a five-star café, Smoked Salmon Eggs Benedict with Hollandaise Sauce and Avocado is the answer. This elevated twist on the classic eggs benedict brings together buttery hollandaise, silky poached eggs, rich smoked salmon, and creamy avocado — all layered over a toasted English muffin.
This recipe is perfect for special occasions, weekend indulgence, or anytime you want to impress someone with an elegant, restaurant-quality meal made right at home.
Ingredients
For the Eggs Benedict:
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4 large eggs
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2 English muffins, split and toasted
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4–6 oz smoked salmon
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1 ripe avocado, sliced or mashed
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Fresh dill or chives (optional garnish)
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Lemon wedges (for serving)
For the Hollandaise Sauce:
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3 large egg yolks
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1 tablespoon lemon juice
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1/2 cup unsalted butter (melted)
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Pinch of salt
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Dash of cayenne pepper (optional)
Instructions
1. Make the Hollandaise Sauce
This classic French sauce ties everything together.
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In a heatproof bowl over a pot of simmering water (double boiler), whisk egg yolks and lemon juice until thick and doubled in volume.
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Slowly drizzle in the melted butter while whisking constantly until the sauce becomes thick and creamy.
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Add a pinch of salt and cayenne (if using).
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Keep warm, off the heat, covered.
📝 Quick Tip: You can also make hollandaise in a blender for speed — just blend yolks and lemon juice, then slowly pour in hot melted butter while blending.
2. Poach the Eggs
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Bring a pot of water with a splash of vinegar to a gentle simmer.
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Crack each egg into a small bowl, then gently slide into the water.
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Poach for about 3–4 minutes until whites are set but yolks remain soft.
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Remove with a slotted spoon and place on a paper towel to drain.
3. Assemble the Eggs Benedict
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Place toasted English muffin halves on plates.
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Spread mashed or sliced avocado over each.
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Layer with smoked salmon slices.
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Gently place a poached egg on top.
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Spoon warm hollandaise sauce over each egg.
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Garnish with chopped fresh dill or chives.
Serving Suggestions
Serve with:
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A side of fresh arugula or baby greens
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Crispy hash browns or breakfast potatoes
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A mimosa or fresh-squeezed orange juice
Why This Recipe Works
✅ Balanced Flavors: The creamy, citrusy hollandaise pairs beautifully with the smoky richness of salmon and the cool avocado.
✅ Impressive Presentation: It looks gourmet but is simple enough to make at home.
✅ Flexible: Swap salmon for ham or sautéed spinach for a vegetarian twist.
Storage Tips
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Hollandaise sauce does not reheat well; make it fresh and consume immediately.
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Poached eggs and other components should be eaten fresh, but you can prep avocado and toast muffins in advance.
Conclusion
Smoked Salmon Eggs Benedict with Hollandaise and Avocado is more than just breakfast — it’s an experience. Creamy, savory, and full of flavor, this dish brings elegance to your brunch table. Whether for a holiday, a romantic breakfast in bed, or a treat-yourself kind of morning, this recipe is always a winning choice.