One of my all-time favorite breakfast recipes: smoked salmon and avocado eggs benedict! My husband requests this dish nearly every weekend. The made-from-scratch Hollandaise sauce is ridiculously scrumptious and well worth the time making! Add a crispy, butter-toasted English muffin, smoked salmon, creamy avocado, sparkling dill, capers, and a poached egg – you’re prepared for a superb morning!
- 2 English muffins, split
- 1 large avocado, sliced
- 2 tbsp fresh dill
- 1 tbsp capers
- heirloom tomatoes, for serving
- 4 large eggs
- 1 tbsp white vinegar
- 3 ounces smoked salmon
- For Hollandaise Sauce:
- 4 egg yolks
- 1 tbsp fresh lemon juice
- salt and black pepper
- 1/2 cup butter, melted
1 Prepare all the ingredients necessary first: unpackage the smoked salmon, sliced avocado, chopped fresh dill.
2 Prepare the Hollandaise sauce. Fill a saucepan with a bit of water, low enough that the 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.
3 Continue cooking and whisking the sauce until it thickens to desired consistency. Remove the sauce from heat, cover with plastic wrap and keep warm.
4 Preheat a large frying pan and melt 1 tablespoon of butter (or, use olive oil). Once the butter is melted, add the English muffins and toast on both sides.
5 Poach the eggs last. Bring a saucepan of water to a 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 2 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.
6 To assemble the sandwich, first layer the English muffin with sliced avocado, top with smoked salmon, follow with poached egg and a 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.