Heavenly Smoked Salmon Eggs Benedict
This Smoked Salmon Eggs Benedict features a zesty Hollandaise sauce poured over a perfectly poached egg and stacked atop creamy avocado, smoked salmon, and a warm toasted English Muffin.
Ingredients
Hollandaise Sauce
- 4 tablespoons unsalted butter
- 2 large egg yolks
- 1 tablespoon grainy mustard
- 1 tablespoon lemon juice 1 lemon = approx. 4 tablespoons juice
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 pinch of cayenne pepper
Poached Eggs
- 12 cups boiling water
- ½ cup white distilled vinegar or apple cider vinegar
- 4 large eggs
Eggs Benedict
- 2 English Muffins
- 3 ounces smoked salmon
- 1 avocado
- salt and pepper to taste
Instructions
Hollandaise Sauce
- Separate your egg yolks from the whites by cracking the eggshell in half over a small bowl. Transfer the egg yolk back and forth between the two halves of eggshell, allowing the egg white to fall into the bowl underneath. Then, place the yolk in a small bowl and repeat with the second egg.2 large egg yolks
- In a microwave-safe dish, melt the butter in 20-second intervals until it is completely liquefied.4 tablespoons unsalted butter, 1 tablespoon lemon juice
- Add the yolks, mustard, lemon juice, salt, and pepper to your blender. Turn the blender on high. With the blender on, slowly pour in the hot butter and blend for another 10-15 seconds until smooth.1 tablespoon grainy mustard, ¼ teaspoon salt, ¼ teaspoon black pepper, 1 pinch of cayenne pepper
Poached Eggs
- In a large pot, bring 12 cups of water and 1/2 cup of white distilled vinegar to a rolling boil.12 cups boiling water, ½ cup white distilled vinegar
- Crack your egg into a small ramekin or bowl. This will give you a chance to remove any eggshells that may have fallen in. It also allows you to drop the egg into the water bath more easily.
- Stir the boiling water vigorously to form a whirlpool in the center of your pot. Drop the egg in the center of your whirlpool and cook for 3 minutes. Remove carefully and set aside to dry. Repeat for all 4 eggs, cooking for 3 minutes each time.4 large eggs
Eggs Benedict Assembly
- Prep your ingredients by toasting your English Muffins, slicing and seasoning your avocado with salt and pepper, and separating 4 English-muffin-sized portions of smoked salmon.2 English Muffins
- Add an even layer of smoked salmon on each piece of English Muffin and top with sliced and seasoned avocado.3 ounces smoked salmon, 1 avocado, salt and pepper to taste
- Top with poached eggs and pour over a generous amount of Hollandaise sauce. Serve warm.
Video
Notes
- Time yourself when you poach your eggs. Three minutes gives you the perfect poach every time!
- Allow the water to dry off of your fresh poached eggs before adding it to your muffin to avoid sogginess.
- Don't toss your egg whites! Use them for this Egg White French Toast and Candied Cinnamon Sugar Walnuts.
- If you like salmon, you’ll love this collection of my best salmon recipes!