Description
Indulge in this sumptuous Smoked Salmon Eggs Benedict, featuring poached eggs atop avocado, smoked salmon, and toasted muffins, drizzled with creamy hollandaise.
Ingredients
Scale
- 4 English Muffins (split)
- 1 Large Avocado (sliced)
- 2 tbsp Fresh Dill
- 1 tbsp Capers
- 3 ounces Smoked Salmon
- 2 Heirloom Tomatoes (for serving)
- 4 Large Eggs
- 1 tbsp White Vinegar
- Salt to taste
- 4 Large Egg Yolks
- 1 tbsp Fresh Lemon Juice
- 1/2 Cup Butter (melted)
Instructions
- Prep your ingredients by slicing the avocado and chopping the dill.
- Make the hollandaise sauce by whisking together egg yolks, lemon juice, salt, and pepper in a heatproof bowl over simmering water.
- Add melted butter gradually while whisking until thickened.
- Toast the English muffins in a frying pan or under a broiler until golden brown.
- Poach the eggs by simmering water with vinegar, creating a whirlpool and dropping in the eggs.
- Assemble by layering avocado, smoked salmon, and poached eggs on toasted muffins, then drizzling with hollandaise and topping with dill and capers.
- Serve immediately and enjoy your creation!
Notes
Make hollandaise in advance for easier prep. Customize with crab or lobster for a luxurious twist.
Nutrition
- Serving Size: 1 serving
- Calories: 675
- Sugar: 5g
- Sodium: 700mg
- Fat: 50g
- Saturated Fat: 20g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 370mg