Smoked Salmon and Avocado Eggs Benedict
ID: 38241c8f...
A delicious and luxurious breakfast classic featuring crispy butter-toasted English muffins, creamy sliced avocado, rich smoked salmon, and perfectly poached eggs, all topped off with a velvety, zesty homemade Hollandaise sauce.
Waiting for video to load...
AI-generated recipe. Copyright belongs to original creator. Subscribe to support them!
🍳 Cooking Flow
Whisk egg yolks, lemon juice, and seasonings over a double boiler while slowly adding melted butter to emulsify into a Hollandaise sauce. → Pan-toast sliced English muffins in butter until golden brown and crispy. → Poach eggs in simmering water with vinegar and salt for 2 to 3 minutes, then drain on paper towels. → Layer the toasted English muffins with sliced avocado, smoked salmon, and a poached egg. → Drizzle with warm Hollandaise sauce and garnish with fresh dill, capers, and black pepper.
Cooking Steps
Brief Cooking Order
Whisk egg yolks, lemon juice, and seasonings over a double boiler while slowly adding melted butter to emulsify into a Hollandaise sauce. → Pan-toast sliced English muffins in butter until golden brown and crispy. → Poach eggs in simmering water with vinegar and salt for 2 to 3 minutes, then drain on paper towels. → Layer the toasted English muffins with sliced avocado, smoked salmon, and a poached egg. → Drizzle with warm Hollandaise sauce and garnish with fresh dill, capers, and black pepper.
Introduction
A delicious and luxurious breakfast classic featuring crispy butter-toasted English muffins, creamy sliced avocado, rich smoked salmon, and perfectly poached eggs, all topped off with a velvety, zesty homemade Hollandaise sauce.
Step 1
Prepare the Hollandaise sauce base by whisking 4 egg yolks, 1 tablespoon of lemon juice, a pinch of salt, ground black pepper, and a dash of smoked paprika in a glass bowl until thick, pale, and ribbons form off the whisk.
Step 2
Place the bowl over a saucepan with a small amount of simmering water (ensuring the bottom of the bowl does not touch the water). Whisk vigorously while slowly drizzling in 1/2 cup of melted butter. Continue whisking until the sauce reaches your desired thickness.
Step 3
Melt 1 tablespoon of butter in a pan over medium heat. Toast the sliced English muffins cut-side down first, then turn them over to toast the other side until golden and crispy.
Step 4
Add water to a saucepan (enough to cover the eggs) along with 1 tablespoon of white vinegar and a generous pinch of salt. Bring to a simmer.
Step 5
Swirl the hot water in one direction to create a gentle whirlpool. Carefully drop a cracked egg from a small ramekin into the center of the whirlpool. Poach for 2 to 3 minutes until the white is set but the yolk remains soft.
Ingredients List
Important Notes
Ensure the double boiler bowl does not touch the boiling water beneath to prevent the egg yolks from cooking too quickly and scrambling.
Adding vinegar to the poaching water helps the egg whites coagulate faster, keeping them tightly wrapped around the yolk.
Always drain poached eggs on paper towels before assembly so they don't make the toasted English muffins soggy.
Community Comments
Please log in to join the conversation and earn XP!
Loading comments...