Salmon And Avocado Eggs Benedict
- 15m Prep Time
- 15m Cook Time
- 30m Ready In
Smoked salmon and ripe avocado elevate classic eggs Benedict. A rich hollandaise sauce ties it all together for a luxurious breakfast.
Ingredients
- 1/2 cup unsalted butter
- 2 large egg yolks
- 1 tbsp freshly squeezed lemon juice
- 1 tsp Dijon mustard
- 1 tsp white wine vinegar
- Kosher salt
- freshly ground black pepper
- 1 tsp white wine vinegar
- 4 large whole eggs
- 2 English muffins
- 1 ripe avocado sliced
- 1/2 lbs smoked wild salmon lox thinly sliced
- 1 tbsp fresh dill finely chopped
Nutrition (per serving, estimated)
Estimated based off 9 of 13 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 173 mg
- Iron: 5.23 mg
- Magnesium: 83.2 mg
- Phosphorus: 605 mg
- Potassium: 1196 mg
- Zinc: 3.51 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1/2 cup unsalted butter
- 2 large egg yolks
- 1 tbsp freshly squeezed lemon juice
- 1 tsp Dijon mustard
- 1 tsp white wine vinegar
- Kosher salt
- freshly ground black pepper
- 1 tsp white wine vinegar
- 4 large whole eggs
- 2 English muffins
Prepare
- Slice 1 ripe avocado
- 1/2 lbs smoked wild salmon lox, thinly sliced
- 1 tbsp fresh dill, finely chopped
Let's Cook
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Step 1.
Melt the butter in a small pan over medium heat. While the butter melts, separate the egg yolks and place them in a heatproof bowl set over a small pan of simmering water (ensure the bowl does not touch the water).
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Step 2.
Gently whisk the lemon juice and Dijon mustard into the egg yolks. Very slowly drizzle the melted butter into the egg mixture while whisking constantly until the sauce is thick and smooth. If the sauce is too thick, add a splash of water to loosen it. Whisk in the white wine vinegar, then season with salt and pepper. Turn off the heat but keep the bowl over the warm water, stirring occasionally, while you poach the eggs.
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Step 3.
Fill a small saucepan with about 4 inches of water and bring to a light simmer over high heat (small bubbles appear at the bottom). Stir in 1 teaspoon white wine vinegar. Using a slotted spoon, swirl the water to create a gentle cyclone. Crack one egg into a small bowl, then slip it into the center of the swirling water. Repeat with the remaining eggs, spacing them out. Cook for 4 minutes, until the whites are set but the yolks are still runny. Use a slotted spoon to transfer the poached eggs to a plate.
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Step 4.
While the eggs poach, toast the English muffin halves until golden brown. Place two halves on each plate. Top each half with a few slices of avocado, a thin layer of smoked salmon, a poached egg, a generous spoonful of hollandaise, and a pinch of fresh dill. Serve immediately.