Wholesome Delight: Smoked Salmon and Avocado Eggs Benedict Recipe
Discover the delightful flavors of Smoked Salmon and Avocado Eggs Benedict. A nutritious breakfast option, perfect for families, packed with easy-to-find ingredients, and completely adaptable to your taste!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Poaching, Toasting
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Scale
- 7 tablespoons unsalted butter
- 2 large egg yolks
- 3/4 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon white wine vinegar
- 4 large eggs
- 1/2 teaspoon white wine vinegar
- 2 English muffins, sliced in half
- 1 large ripe avocado, cut in half, pitted, and sliced
- 8 ounces smoked salmon, thinly sliced
- 1 tablespoon fresh dill, chopped
Instructions
- Make the Hollandaise Sauce: Melt 6 tablespoons of unsalted butter in a small saucepan. In a separate bowl, whisk together the egg yolks, Dijon mustard, lemon juice, and white wine vinegar until creamy. Gradually add the melted butter while whisking until thickened. Set aside.
- Poach the Eggs: In a pot, bring water to a gentle boil and add 1/2 teaspoon of white wine vinegar. Crack eggs into small bowls and slide them into the water. Poach for 3–4 minutes until the whites are set.
- Toast the English Muffins: Toast your English muffins until golden brown.
- Assemble: Layer English muffin halves with avocado slices, smoked salmon, and poached eggs on serving plates.
- Finish: Drizzle hollandaise sauce over poached eggs and sprinkle with dill to serve.
Notes
For a gluten-free option, substitute English muffins with gluten-free bread. Add spinach or roasted veggies for extra nutrition.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 350mg
