Delicious Eggs Benedict with Smoked Salmon and Avocado

Looking for a breakfast that feels like a special occasion? This Eggs Benedict with smoked salmon and avocado is just the ticket. Perfect for brunch or a weekend treat, this dish combines rich flavors and a touch of elegance, making it a favorite on any breakfast table.

Imagine perfectly poached eggs sitting atop toasted English muffins, adorned with silky hollandaise sauce, fresh avocado slices, and luscious smoked salmon. This dish is not just a feast for the eyes; it’s a harmonious blend of creamy, savory, and slightly tangy flavors that will make your taste buds dance.

A Gourmet Twist on Classic Eggs Benedict

Eggs Benedict is a beloved breakfast classic, often enjoyed during leisurely brunches or special occasions. This version elevates the traditional recipe with the addition of smoked salmon and creamy avocado, introducing new flavors to a familiar dish.

The delicate poached eggs rest on toasted English muffins, providing a satisfying crunch that contrasts beautifully with the smoothness of the avocado. The rich smoked salmon adds a savory note, while the hollandaise sauce ties everything together with its creamy texture and slight tang.

The Art of Poaching Eggs

Perfectly poached eggs are central to making this dish shine. The key is to create a gentle simmer, which helps the eggs cook evenly without becoming rubbery.

Adding a splash of vinegar to the water helps the egg whites set quickly, resulting in a beautifully shaped poached egg. Timing is crucial; aim for three to four minutes so the yolk remains deliciously runny.

Creating the Hollandaise Sauce

The hollandaise sauce is a luxurious component that elevates this breakfast item. Whisking together egg yolks and lemon juice over simmering water allows for a delicate emulsification.

As you gradually add melted butter, the sauce thickens and becomes rich and velvety. A pinch of salt enhances the flavors, ensuring that the sauce complements the other ingredients perfectly.

Layering Flavors

Assembling the Eggs Benedict is where the magic happens. Begin with a toasted English muffin half, topped with a slice of smoked salmon that brings a savory depth.

Add the sliced avocado next, which offers a creamy and fresh note. Finally, place the poached egg on top, and lavish it with the hollandaise sauce. A sprinkle of fresh herbs adds a burst of color and freshness.

Serving Suggestions

This dish is best served immediately to enjoy the warm, runny yolk and the cool avocado. A decorative plate enhances the presentation, making it perfect for impressing guests or treating yourself.

Pair with a light salad or fresh fruit for a complete meal. This Eggs Benedict is not only a treat for the taste buds but also a feast for the eyes, creating an inviting breakfast scene.

Nutritional Information

Each serving of this indulgent breakfast contains around 450 calories, 36 grams of fat, and 20 grams of protein. It’s a satisfying choice that combines richness with nutritional value, making it a delightful option for a special breakfast.

Whether you’re hosting a brunch or simply looking to enjoy a luxurious breakfast at home, this Eggs Benedict with smoked salmon and avocado is sure to impress.

A Gourmet Twist on Classic Eggs Benedict

This Eggs Benedict recipe features delicate poached eggs on toasted English muffins, layered with creamy avocado and rich smoked salmon, all drizzled with a velvety hollandaise sauce. The combination creates a delightful balance of textures and tastes.

The dish is both indulgent and satisfying, making it a perfect choice for special breakfasts or brunch gatherings.

Ingredients

• 2 English muffins, split and toasted
• 4 large eggs
• 4 slices smoked salmon
• 1 ripe avocado, sliced
• 1 tablespoon white vinegar
• Salt and pepper to taste
• For the hollandaise sauce:
• 3 egg yolks
• 1 tablespoon lemon juice
• 1/2 cup unsalted butter, melted
• Salt to taste

Instructions

1. Prepare the Hollandaise: In a heatproof bowl, whisk together egg yolks and lemon juice. Place over a pot of simmering water, making sure the bowl does not touch the water. Gradually whisk in melted butter until the sauce thickens. Season with salt and keep warm.
2. Poach the Eggs: In a large pot, bring water to a gentle simmer and add vinegar. Crack each egg into a small bowl and gently slide into the simmering water. Cook for 3-4 minutes or until the whites are set but yolks remain runny. Remove with a slotted spoon.
3. Assemble: On each toasted English muffin half, layer a slice of smoked salmon and avocado. Top with a poached egg and drizzle with hollandaise sauce. Season with salt and pepper to taste.
4. Serve immediately, garnished with fresh herbs if desired.

Cook and Prep Times

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes

Nutrition Information

• Servings: 2 servings
• Calories: 450kcal
• Fat: 36g
• Protein: 20g
• Carbohydrates: 20g