Indulge in the luxurious combination of tender smoked salmon and creamy avocado with this Smoked Salmon and Avocado Eggs Benedict recipe. This gourmet twist on the classic Eggs Benedict is not only a feast for the taste buds but also presents beautifully for any brunch occasion. The rich flavors of the smoked salmon paired with the smooth texture of avocado and a perfectly poached egg, all drizzled with a tangy hollandaise sauce, make for an unforgettable breakfast experience.
Tips to make the Smoked Salmon and Avocado Eggs Benedict recipe:
1. Perfect Poached Eggs: Achieving silky poached eggs is crucial for this recipe. Add a splash of vinegar to the simmering water and gently stir to create a whirlpool before adding the egg. This technique helps keep the egg white close to the yolk, resulting in a neat poached egg.
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2. Use Quality Smoked Salmon: For the best taste and texture, opt for high-quality smoked salmon. It will elevate the overall flavor of the dish, making it truly exceptional.
3. Ripen Avocado Perfectly: Choose avocados that are ripe but still firm to ensure they slice neatly and maintain their shape. If the avocado is too soft, it may become mushy when assembling the dish.
4. Simplify with Store-Bought Hollandaise: While homemade hollandaise sauce is delicious, don’t hesitate to use a quality store-bought version to save time. You can easily enhance it with a squeeze of lemon juice or a dash of cayenne pepper for a homemade touch.
5. Toast the Muffins: Lightly toasting the English muffins before assembling the Eggs Benedict adds texture and prevents them from becoming soggy. A crispy base will hold up well under the toppings and sauce.
How to Make Smoked Salmon and Avocado Eggs Benedict Recipe?
Smoked Salmon and Avocado Eggs Benedict Recipe
Equipment
- 1 Saucepan For poaching eggs
- 1 Blender For hollandaise sauce
Ingredients
- 3 Egg yolks
- 1 tablespoon Lemon juice Freshly squeezed
- 1 pinch Cayenne pepper
- 1/2 cup Unsalted butter Melted
- to taste Salt
- 4 English muffins Split and toasted
- 8 slices Smoked salmon
- 1 Avocado Sliced
- 8 Eggs For poaching
- to taste Fresh dill For garnish
Instructions
- In a blender, combine egg yolks, lemon juice, and cayenne pepper. Blend until smooth.
- With the blender running, slowly add melted butter until the sauce thickens. Season with salt and set aside.
- Poach eggs in gently simmering water for 3-4 minutes or until the whites are set but yolks remain runny.
- On each toasted English muffin half, layer slices of smoked salmon and avocado.
- Top each with a poached egg and drizzle generously with hollandaise sauce.
- Garnish with fresh dill and serve immediately.
Notes
Nutrition
I love this recipe, the Smoked Salmon and Avocado Eggs Benedict recipe is a delightful twist on the traditional breakfast or brunch option. It combines the rich, creamy flavors of avocado with the smoky taste of salmon, atop a perfectly poached egg and a crispy English muffin. This dish is not only delicious but also visually appealing, making it perfect for special occasions or when you simply want to treat yourself.
Moreover, it’s a versatile recipe that encourages creativity. You can adjust the ingredients based on personal preferences or dietary needs, making it a fantastic choice for anyone looking to impress their taste buds. Whether you’re a seasoned chef or new to the kitchen, this recipe promises a satisfying and elegant meal that’s sure to impress anyone who tries it.
