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Smoked Salmon eggs Benedict with sliced avocado on a white plate
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5 from 3 reviews

Smoked Salmon Eggs Benedict

Smoked Salmon Eggs Benedict with perfect poached eggs and a foolproof quick blender Hollandaise sauce is easier to make than you may think.
Course Breakfast, Brunch
Cuisine American
Keyword Eggs Benedict with salmon, Smoked Salmon Eggs Benedict
Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings 2 servings
Calories 579kcal
Author Chef Kathy McDaniel

Ingredients

For the Hollandaise Sauce:

For the Salmon Benedict:

  • 2 English muffins split in half and toasted lightly
  • 4 large poached eggs
  • 1 ripe avocado halved, seeded, peeled and sliced thinly
  • 8 ounces smoked salmon
  • 2 tablespoons capers
  • 2 tablespoons red onion thinly sliced or small diced
  • 1 tablespoon fresh dill chopped (to garnish)

Instructions

To Make the Hollandaise Sauce:

  • Place the egg yolks, lemon juice, Dijon mustard, salt, and cayenne pepper (if using) in the jar of a blender. Blend for about 10 seconds.
  • Melt the butter in the microwave, covered to prevent splatters until hot and completely melted, about 50 seconds to 1 minute depending on your microwave. You can also melt the butter over low heat on the stove top.
  • With the blender running on medium, slowly pour the hot butter into the egg/lemon mixture until emulsifies into a sauce. Season to taste and serve

To Assemble:

  • Place avocado slices on each English muffin. Top with smoked salmon slices and then poached eggs. Drizzle with Hollandaise sauce. Garnish with capers, red onions, and dill. Serve immediately with asparagus, tomatoes and/or arugula and lemon wedges (optional).

Notes

  • Get good quality smoked salmon.
  • You can poach the eggs ahead of time. Transfer the poached eggs to an ice bath. Once the eggs are chilled, transfer them to a sealable container and top it up with cold water. Cover and store in the fridge for 4 to 5 days.
  • You can poach eggs in large batches (6 at a time). Check this post to learn how to poach eggs in batches.
  • When making the Hollandaise, make sure the butter is hot before pouring it over the egg mixture.

Nutrition

Calories: 579kcal | Carbohydrates: 37g | Protein: 40g | Fat: 30g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 396mg | Sodium: 2275mg | Potassium: 927mg | Fiber: 9g | Sugar: 2g | Vitamin A: 811IU | Vitamin C: 14mg | Calcium: 118mg | Iron: 4mg