This delectable recipe brings together the irresistible flavors of smoked salmon, creamy avocado, and tangy hollandaise sauce, creating a mouthwatering combination that is sure to please. The smoky richness of the salmon pairs perfectly with the creamy avocado, while the velvety hollandaise sauce adds a luxurious touch to every bite. With the added crunch of hearty toasted bread, this dish offers a delightful medley of textures. Best of all, you can whip up this flavorful meal in just 25 minutes, making it an ideal choice for any time of the day!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
Ingredients
- 4 slices of bread, toasted (whole wheat, sourdough, etc)
- 4 large eggs
- 4 ounces of smoked salmon
- 1 ripe avocado, sliced
- Chives or fresh parsley for garnish if desired
For the hollandaise sauce:
- 3 large egg yolks
- 1 tablespoon lemon juice
- 1/2 cup unsalted butter, melted
- Salt and pepper, to taste
Instructions
- Prepare the hollandaise sauce by whisking together the egg yolks and lemon juice in a heatproof bowl.
- Place the bowl over a saucepan of gently simmering water, making sure the bottom of the bowl doesn’t touch the water.
- Slowly drizzle in the melted butter while continuously whisking the mixture until it thickens and emulsifies into a smooth sauce. Season with salt and pepper to taste.
- Remove the bowl from heat and keep the hollandaise sauce warm while you prepare the rest of the ingredients.
- In a large skillet, bring water to a gentle simmer. Add a splash of white vinegar.
- Crack each egg into a small dish and carefully slide them, one at a time, into the simmering water. Poach the eggs for about 3-4 minutes or until the whites are set but the yolks are still runny.
- While the eggs are poaching, assemble the smoked salmon eggs benedict. Place a few slices of avocado on the bread and top them with smoked salmon.
- Carefully remove the poached eggs from the water using a slotted spoon, allowing any excess water to drain off, and place the egg on top of the smoked salmon layer.
- Drizzle the hollandaise sauce generously over the poached eggs and garnish with fresh chives or parsley.
- Serve the smoked salmon eggs benedict immediately and enjoy!
Notes
Make sure to keep an eye on the poached eggs to achieve the desired level of runniness while cooking. You can also add a pinch of paprika or cayenne pepper to the hollandaise sauce for an extra kick. Pair this delicious dish with a side of fresh fruit or a simple green salad to complete your spread and enjoy!
*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 2g
- Sodium: 460mg
- Fat: 30g
- Carbohydrates: 16g
- Fiber: 6g
- Protein: 16g
- Cholesterol: 305mg
