One of my all-time favorite breakfast recipes: smoked salmon and avocado eggs benedict! My husband requests this dish almost every weekend. The made-from-scratch Hollandaise sauce is ridiculously delicious and worth the time making! Add a crispy, butter-toasted English muffin, smoked salmon, creamy avocado, fresh dill, capers and a poached egg – you’re all set for an amazing morning!
The trick to making eggs benedict at home is all about the timing. You want to keep all the components of the recipe hot and ready to serve. The Hollandaise sauce will start to thicken once it sits so make sure to keep it covered and give it a good whisk before pouring over the eggs. If your sauce gets too thick, simply add a tablespoon or two of hot water and whisk vigorously.
I love to serve extra English muffins on the side to soak up all the delicious sauce and egg yolk. To easily toast lots of English muffins at once, simply use your oven broiler! I like to brush the muffins with melted butter, then spread them on a baking dish and set them under the broiler for just a few minutes. Also, add some cherry tomatoes and cucumbers on the side to make it a complete and delicious breakfast!
Watch my video recipe for step-by-step instructions!
Save it to Pinterest!
Planning a breakfast or brunch event? Make it a meal with my delicious ‘Very Berry French Toast’! http://tatyanaseverydayfood.com/recipe-items/berry-french-toast/