One of my all-time favorite breakfast recipes: avocado and smoked salmon eggs benedict! My husband requests this seafood breakfast dish almost every weekend, it’s that good! 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! It’s the perfect weekend brunch or breakfast recipe!
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Making Homemade Hollandaise Sauce
The best smoked salmon eggs benedict is made with homemade hollandaise! This egg based sauce can seem a little tricky to make but it’s actually quite easy once you try it! I recommend using organic egg yolks and freshly squeezed lemon juice for the most flavorful sauce. First, I fill a small pot with water and bring it to a simmer. Test out the size of the pot to make sure the bottom of your mixing bowl won’t touch the hot water. Then I whisk together the egg yolks and lemon juice with a bit of salt and pepper until the mixture is pale and thick. Next, it’s time to cook the sauce! You’ll need to cook the sauce over the slowly simmering water, you don’t want the water to be boiling, otherwise the yolks will scramble.
The sauce needs to be whisked constantly so that the egg yolks cook evenly. Next, slowly begin pouring in the melted butter. I like to use a good quality, grass-fed butter for the best results. Pour the butter in a couple tablespoons at a time and whisk well after each addition, cooking for about a minute. Keep adding in the butter until the hollandaise sauce is thick and creamy. If it gets too thick, thin out the sauce with a touch of water. Keep the sauce warm and covered until ready to serve and remix before using.
Making Poached Eggs
Once I have my hollandaise sauce ready to go, it’s time to poach the eggs for my smoked salmon eggs benedict! You can make the poached eggs one at a time, or use a large pot to make 2 or 3 at a time. The trick to keeping the egg whites from spreading too much is to add a bit of white vinegar and salt into the water. I bring a small pot of water up to a simmer, then I drop the eggs into the water using a ramekin. You can also swirl the water gently in one direction using a spoon, then drop the egg in. I usually poach my eggs for 1 1/2 to 2 minutes, just until the egg white is set but the yolk is still soft. Then I use a slotted spoon to lift the egg out of the water and onto a plate lined with paper towels to absorb the excess water. To keep the poached eggs warm, I cover them with a stainless steel bowl, which helps keep the heat trapped inside!
Tips for Assembling Eggs Benedict
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. One trick to keep the dish warm is to use warm plates. I heat my plates in the oven for a couple minutes. Just be extra careful when removing them from the oven, they’ll be extra hot! 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.
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. I love to serve extra English muffins on the side to soak up all the delicious sauce and egg yolk. Also, add some cherry tomatoes and cucumbers on the side to make it a complete and delicious breakfast!
Put the entire smoked salmon eggs benedict together when everyone is ready to enjoy it. This is a dish that’s best enjoyed immediately! Grab the warm English muffins, add the avocado and salmon, top with the warm poached eggs and spoon on the hollandaise sauce. Add the garnishes and enjoy!
More Breakfast Recipes!
Enjoyed this delicious seafood breakfast recipe? Check out some of my other recipes you’re sure to enjoy!
- Smoked Salmon Frittata – easy frittata recipe with salmon, avocado, cheese and fresh herbs!
- Croissant Breakfast Sandwich – the best ever sandwich with avocado, bacon, cheese and eggs!
- Bacon & Cheese Quiche – the most delicious cheese quiche with bacon bits and veggies!
- Smoked Salmon Crepes – these savory dill crepes are filled with salmon and all the lox toppings!
- Smoked Salmon Potato Salad – amazing seafood salad with flaky smoked salmon, salmon roe, 7-minute eggs and zesty dressing!
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Need some supplies to make this recipe? You can get them here (Amazon affiliate links):
This set of nesting glass mixing bowls is a must for food prep!
And I absolutely love my large All-Clad whisk – sturdy and so effective.
This small stainless steel pot is great making poached eggs and cooking other small items.
I love these Analon non-stick frying pans – I’ve had them for years and still good as new!
Smoked Salmon Eggs Benedict Recipe (video)
- 4 English muffins, split
- 1 large avocado, sliced
- 2 tbsp fresh dill
- 1 tbsp capers
- 3 ounces smoked salmon
- 2 heirloom tomatoes, for serving
For Poached Eggs:
- 4 large eggs
- 1 tbsp white vinegar
For Hollandaise Sauce:
- 4 large egg yolks
- 1 tbsp fresh lemon juice
- salt and black pepper
- 1/2 cup butter, melted
- 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!