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- March 31, 2019
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One of my all-time favorite breakfast recipes: avocado and smoked salmon eggs benedict! My husband requests this seafood breakfast dish almost every weekend, it’s that good! The made-from-scratch Hollandaise sauce is ridiculously delicious and worth the time making! Add a crispy, butter-toasted English muffin, smoked salmon, creamy avocado, fresh dill, capers and a poached egg – you’re all set for an amazing morning! It’s the perfect weekend brunch or breakfast recipe!
Watch My Eggs Benedict Video Tutorial
Watch my YouTube eggs benedict video tutorial for step-by-step instructions and watch me make this incredible breakfast dish! Want to receive new recipe emails in your inbox? Make sure to subscribe to my website email list and my YouTube channel and turn on notifications!
How to Make Homemade Hollandaise Sauce
The best smoked salmon eggs benedict is made with homemade hollandaise! This egg based sauce can seem a little tricky to make but it’s actually quite easy once you try it! I recommend using organic egg yolks and freshly squeezed lemon juice for the most flavorful sauce.
- First, I fill a small pot with water and bring it to a simmer. Test out the size of the pot to make sure the bottom of your mixing bowl won’t touch the hot water.
- Then I whisk together the egg yolks and lemon juice with a bit of salt and pepper until the mixture is pale and thick. Next, it’s time to cook the sauce! You’ll need to cook the sauce over the slowly simmering water, you don’t want the water to be boiling, otherwise the yolks will scramble. The sauce needs to be whisked constantly so that the egg yolks cook evenly.
- Next, slowly begin pouring in the melted butter. I like to use a good quality, grass-fed butter for the best results. Pour the butter in a couple tablespoons at a time and whisk well after each addition, cooking for about a minute. Keep adding in the butter until the hollandaise sauce is thick and creamy. If it gets too thick, thin out the sauce with a touch of water.
- Keep the sauce warm and covered until ready to serve and remix before using.
How to Make Poached Eggs
Once I have my hollandaise sauce ready to go, it’s time to poach the eggs for my smoked salmon eggs benedict! You can make the poached eggs one at a time, or use a large pot to make 2 or 3 at a time. The trick to keeping the egg whites from spreading too much is to add a bit of white vinegar and salt into the water.
- I bring a small pot of water up to a simmer, then I drop the eggs into the water using a ramekin. You can also swirl the water gently in one direction using a spoon, then drop the egg in.
- I usually poach my eggs for 1 1/2 to 2 minutes, just until the egg white is set but the yolk is still soft.
- Then I use a slotted spoon to lift the egg out of the water and onto a plate lined with paper towels to absorb the excess water. To keep the poached eggs warm, I cover them with a stainless steel bowl, which helps keep the heat trapped inside!
How to Make Smoked Salmon Eggs Benedict
The trick to making eggs benedict at home is all about the timing. You want to keep all the components of the recipe hot and ready to serve. One trick to keep the dish warm is to use warm plates. I heat my plates in the oven for a couple minutes. Just be extra careful when removing them from the oven, they’ll be extra hot!
- Toast the English muffins: To easily toast lots of English muffins at once, simply use your oven broiler! I like to brush the muffins with melted butter, then spread them on a baking dish and set them under the broiler for just a few minutes. I love to serve extra English muffins on the side to soak up all the delicious sauce and egg yolk.
- Top the bread with sliced avocado, layer on the smoked salmon and season the benedict with capers and fresh dill.
- Add the homemade hollandaise sauce over the top! The Hollandaise sauce will start to thicken once it sits so make sure to keep it covered and give it a good whisk before pouring over the eggs. If your sauce gets too thick, simply add a tablespoon or two of hot water and whisk vigorously.
- Garnish the top of the benedict and enjoy! This is a dish that’s best enjoyed immediately! Also, add some cherry tomatoes and cucumbers on the side to make it a complete and delicious breakfast!
More Breakfast Recipes to Try!
Enjoyed this delicious seafood breakfast recipe? Check out some of my other recipes you’re sure to enjoy!
- Smoked Salmon Frittata – easy frittata recipe with salmon, avocado, cheese and fresh herbs!
- Croissant Breakfast Sandwich– the best ever sandwich with avocado, bacon, cheese and eggs!
- Sheet Pan Breakfast Potatoes – a complete, mouthwatering breakfast, made in one pan! With bacon, sausage, peppers and more!
- Smoked Salmon Crepes – these savory dill crepes are filled with salmon and all the lox toppings!
- Smoked Salmon Potato Salad – amazing seafood salad with flaky smoked salmon, salmon roe, 7-minute eggs and zesty dressing!
- Homemade Breakfast Sausage – juicy and delicious breakfast sausage patties; plus, an easy breakfast sandwich recipe!
Need some supplies to make this recipe? You can get them here using my Amazon affiliate links. See Disclosure Statement.
- This set of nesting glass mixing bowls is a must for food prep!
- And I absolutely love my large All-Clad whisk – sturdy and so effective.
- This small stainless steel pot is great making poached eggs and cooking other small items.
- I love these Analon non-stick frying pans – I’ve had them for years and still good as new!
5 from 2 votes
Smoked Salmon Eggs Benedict Recipe (video)
25 minutes mins prep + 15 minutes mins cook
4 servings
The best eggs benedict recipe with smoked salmon, avocado and homemade hollandaise sauce!
IngredientsUS Customary – Metric
US Customary – Metric
4 English muffins, split
1 large avocado, sliced
2 tbsp fresh dill
1 tbsp capers
3 ounces smoked salmon
2 heirloom tomatoes, for serving
For Poached Eggs:
4 large eggs
1 tbsp white vinegar
salt
For Hollandaise Sauce:
4 large egg yolks
1 tbsp fresh lemon juice
salt and black pepper
1/2 cup butter, melted
Instructions
This recipe is written for 4 servings but can easily be sized up for more servings. The hollandaise sauce recipe is enough for 4 to 5 servings.
Prepare all the ingredients necessary first: unpackage the smoked salmon, slice avocado, chop fresh dill and prepare the garnishes.
Prepare the Hollandaise sauce next. Fill a saucepan with a bit of water, low enough that mixing bowl will not touch the surface of the water. Bring the water to a low simmer. In the glass mixing bowl, whisk together the egg yolks, lemon juice, a pinch of salt and freshly ground black pepper. Whisk vigorously until thick and pale. Place the bowl over simmering water. Whisking constantly, slowing begin pouring in the melted butter, a tablespoon at a time; this process will take a few minutes.
Continue cooking and whisking the sauce until it thickens to desired consistency. Remove the sauce from heat, cover with plastic wrap and keep warm.
Preheat a large frying pan and melted 1 tablespoon of butter (or, use olive oil). Once the butter is melted, add the English muffins and toast on both sides. Alternatively, brush the muffins with melted butter, then place onto a baking sheet and toast in the oven under the broiler for a couple minutes.
Poach the eggs last. Bring a saucepan of water to low simmer and add the vinegar and season the water with salt. Break one egg at a time into a small ramekin. Swirl the simmering water in one direction, then drop the egg into the center. If saucepan is large enough, cook multiple eggs at a time. Eggs will cook for 1 1/2 to 3 minutes. Test the egg for doneness by lifting it out of the water with a slotted spoon – the egg white should be firm but egg yolk still soft. Set the done eggs onto a paper-towel lined plate to absorb any excess water.
To assemble the sandwich, first layer the English muffin with sliced avocado, top with smoked salmon, follow with poached egg and generous amount of Hollandaise. Garnish top with fresh dill and capers. If Hollandaise sauce has become too thick, thin the sauce with a tablespoon of hot water and whisk. Serve immediately!
Nutrition
Calories: 576kcal | Carbohydrates: 34g | Protein: 19g | Fat: 41g | Saturated Fat: 19g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 425mg | Sodium: 1348mg | Potassium: 591mg | Fiber: 6g | Sugar: 2g | Vitamin A: 1829IU | Vitamin C: 14mg | Calcium: 101mg | Iron: 2mg
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Course:
- Recipes
Cuisine:
- American
Holiday:
- Easter
- Mother's Day
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18 comments
- Svetlana
Best brackfaast ever ! And it was so simple even I can do it
Thank you Tatyana , you are the best!- Reply
- tatyanaseverydayfood
So glad you enjoyed the recipe! 🙂
- Reply
- Loshi
What do yoy do with the extra Hollandaise sauce?
- Reply
- tatyanaseverydayfood
This recipe makes a small amount, perfect for about 4 to 5 egg sandwiches 🙂 If you have extra, you can refrigerate it for later. To reconstitute the sauce, place it over simmering water and add about 2 tablespoons hot water and whisk
- Reply
- Cynthia
I made this New Year’s Day for my husband and I, WOW it was so d-e-l-i-c-i-o-u-s!!!
The hollandaise was silky smooth and flavorful. I couldn’t get over how easy it was to make. The next time I make this I’ll make the sauce after I’ve assembled everything else because it cooks instantly and I like mine hot. I substituted fried eggs for poached because neither of us likes runny yokes.- Reply
- tatyanaseverydayfood
I’m so glad you enjoyed the recipe! It’s one of my favorites! 🙂
- Reply
- Ilona
Hi! I tried today to make the sauce and actually screw it up. It became separated yolk and butter consistency, what I could do wrong? Maybe the steam under yolks was too high so it cooked right away, even though it didn’t touch the water, or because I started wishing eggs when I put them in bath, not before. It became very thick before I even started to put butter and then I tried to fix it with the butter, but it separated. Have any ideas, really want to make this work. Thank you!
- Reply
- tatyanaseverydayfood
I’m so sorry that happened! I’ve messed this sauce up before, too! :/ The heat is probably the reason. If the egg yolks cook too quickly, they essentially become scrambled eggs. For next time, whisk the egg yolks well before you start heating them and keep whisking the entire time. Make sure the steam is not too hot; I keep my water barely simmering. If you see that they are thickening too quickly, remove the bowl from heat immediately and keep whisking. Hope it turns out perfect next time!! 🙂 Enjoy!
- Reply
- Summer
Tried this, this morning for my boyfriend before work and was able to pull it off in under 30 minutes! I had never separated an egg yolk before, or made a poached egg so I ended up using a whole carton of eggs as a casualty! No biggie though because it tasted AMAZING! I used vegan butter instead and it tasted perfect. Thanks for the tip about adding water if it thickens I definitely had to do that. Thank you for the recipe!
- Reply
- tatyanaseverydayfood
Hi Summer! I’m so glad you enjoyed the recipe! 🙂 It’s definitely one of our favorites! Sorry about the eggs! Practice makes perfect – next time will be easier!! 🙂
- Reply
- Elina
Perfect breakfast meal 😋👌
- Reply
- tatyanaseverydayfood
My absolute favorite! Can we have this everyday?!
- Reply
- Michelle
Not a big fan of traditional ham eggs benedict but LUV smoked salmon benedict. I like it with a tomato slice on top of avocado. Usually buy the Knorr packet hollandaise(best packet kind). Thought I’d try homemade and your instructions made it easy! FYI for anyone on a tight budget buy smoked salmon cream cheese(sometimes in stock Walmart GV $2) and save a few bucks. Just spread it on the toasted muffin then stack.
- Reply
- tatyanaseverydayfood
Hi Michelle! Same – I love smoked salmon benedict the most! I’m so glad you enjoyed my recipe! Homemade hollandaise is the best 🙂
- Reply
- Steve Daughety
I made this yesterday at the request of my best friend. I followed the recipe exactly. She said it was the best Eggs Benedict she’s ever had. Thank you! Perfection!
- Reply
- tatyanaseverydayfood
Hi Steve! That’s so wonderful to hear! I’m very happy your friend loved the dish! It’s one of my personal favorites, too!
- Reply
- desiree
hi, is the recipe for one whole usage of an english muffin or just one slice?
- Reply
- tatyanaseverydayfood
Hi Desiree. I usually split the muffins and use 1 slice per egg. You can use a whole muffin if you want extra bread. Enjoy!
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