Smoked Salmon Eggs Benedict Recipe (video)

The best eggs benedict recipe with smoked salmon, avocado and homemade hollandaise sauce!

Prep time: PT25M

Cook time: PT15M

Rating

5 stars (5 reviews)

Keywords

avocado, breakfast sandwich, butter, capers, dill, Easter, egg benedict, egg yolks, eggs, english muffins, hollandaise sauce, Mother's Day, poached eggs, sandwich, smoked salmon, smoked salmon benedict, vinegar

Ingredients

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
4 large egg yolks
1 tbsp fresh lemon juice
salt and black pepper
1/2 cup butter (melted)

Cuisine

American

Steps

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!

Nutitrion

Serving Size: 1 serving
Calories: 576 kcal
Carbohydrates: 34 g
Protein: 19 g
Fat: 41 g
Saturated Fat: 19 g
Trans Fat: 1 g
Cholesterol: 425 mg
Sodium: 1348 mg
Sugar: 2 g
Unsaturated Fat: 19 g

Reviews

Cindy B on 2026-06-25 (5 stars):
I love this recipe and make it often on weekends at our fish camp in the summer. Poaching eggs "the old-fashioned way" for our guests always gave me anxiety over producing perfect poached eggs every time, so I broke down long ago and purchased silicone egg poachers. Lightly spray the cups with cooking spray, add a teaspoon of butter to the cup before adding the egg and problem solved; perfectly poached, beautiful eggs every time. ;o) Thank you for sharing your garnish ideas. I'd not previously thought to add avocado or tomato, but they're a wonderful addition. Thank you for sharing! I like to put out a bowl of cut up fresh fruit for my guests to serve themselves. It's a refreshing side to cut through the richness of the benedicts. Oh, I almost forgot to mention that I use our own caught and home-smoked smoked salmon. Delish!
Louise on 2026-06-14 (5 stars):
Thank you for taking the time to share your recipe. It sauce worked very well.
cindy on 2024-08-26 (5 stars):
First time tomake hollandaise and followed recipe and it was great! Added a bit of steamed spinich and avadaco for a wonderful brunch!!!!
Steve Daughety on 2023-06-21 (5 stars):
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!
Elina on 2021-07-14 (5 stars):
Perfect breakfast meal 😋👌