Go Back
–+ servings
Smoked Salmon and Avocado Eggs Benedict Recipe

Smoked Salmon and Avocado Eggs Benedict Recipe

Michelle Kim
Indulge in this luxurious version of the classic Eggs Benedict, featuring layers of creamy avocado and smoked salmon, topped with a rich and tangy hollandaise sauce. Perfect for a brunch that impresses.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Breakfast, Brunch
Cuisine American
Servings 4
Calories 510 kcal

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

For a healthier version, you can use whole wheat English muffins and low-fat yogurt in the hollandaise sauce instead of butter.

Nutrition

Serving: 1gCalories: 510kcalCarbohydrates: 29gProtein: 23gFat: 34gSaturated Fat: 16gCholesterol: 373mgSodium: 820mgPotassium: 510mgFiber: 4gSugar: 2gVitamin A: 52500IUVitamin C: 6.8mgCalcium: 1000mgIron: 0.6mg
Keyword avocado, Brunch Recipe, Eggs Benedict, Hollandaise Sauce, Smoked Salmon
Tried this recipe?Let us know how it was!