Description
Smoked Salmon and Avocado Eggs Benedict is a decadent brunch dish that combines perfectly poached eggs, creamy avocado, and rich smoked salmon atop crispy English muffins. This delightful recipe elevates any breakfast experience with its vibrant flavors and textures. Whether hosting friends or enjoying a leisurely weekend morning, this dish promises to impress everyone at the table.
Ingredients
Scale
- 2 English muffins, split
- 4 oz smoked salmon
- 1 ripe avocado
- 4 large eggs
- 1/2 cup hollandaise sauce (store-bought or homemade)
- 1 tbsp fresh lemon juice
- 1 tbsp chopped chives
Instructions
- Toast the English muffins until golden brown.
- Prepare the hollandaise sauce by whisking egg yolks and lemon juice over simmering water until thickened; gradually whisk in melted butter.
- Poach the eggs in gently simmering water for about 3 minutes until whites are set.
- On each muffin half, layer avocado slices, followed by smoked salmon, then top with a poached egg.
- Drizzle with hollandaise sauce and sprinkle with chives before serving.
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 550
- Sugar: 2g
- Sodium: 930mg
- Fat: 36g
- Saturated Fat: 10g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 370mg
Keywords: - For added flavor, substitute smoked salmon with sautéed spinach or add capers. - Use fresh eggs for better poaching results. - Leftovers can be stored in an airtight container; reheat muffins in a toaster.