Description
Avocado Salmon Eggs Benedict is a modern twist on the traditional dish, combining the creamy richness of mashed avocado with the smoky flavor of salmon and the tangy, buttery goodness of hollandaise sauce. The poached eggs add a velvety texture, while a sprinkle of chili flakes and fresh herbs adds a pop of color and flavor.
This dish is a perfect option for a healthy yet indulgent brunch. The omega-3 fatty acids from the salmon, combined with the healthy fats from avocado, make it a nutritious choice that doesn’t compromise on taste. Whether you’re hosting a weekend brunch or simply treating yourself, this recipe is sure to impress.
Ingredients
– 4 English muffins, split and toasted
– 8 slices of smoked salmon
– 1 avocado, mashed
– 4 large eggs (poached)
– 1/2 cup hollandaise sauce
– 1 tablespoon lemon juice
– 1 teaspoon white vinegar (for poaching eggs)
– Salt, pepper, and chili flakes to taste
– Fresh cilantro or parsley for garnish
Instructions
1. Toast the English muffins until golden brown and set aside.
2. Mash the avocado in a small bowl, adding lemon juice, salt, and a pinch of chili flakes. Mix until creamy.
3. Poach the eggs: Fill a saucepan with water, bring it to a simmer, and add vinegar. Crack each egg into a small bowl and carefully slide it into the water. Cook for 3-4 minutes, then remove with a slotted spoon and drain on paper towels.
4. Warm the hollandaise sauce gently over low heat.
5. Assemble: Spread the mashed avocado evenly over each toasted muffin half. Top with a slice of smoked salmon, a poached egg, and a drizzle of hollandaise sauce.
6. Garnish with fresh cilantro or parsley, and season with additional chili flakes, salt, and pepper to taste. Serve immediately.
- Prep Time: 10 minutes
- Cook Time: 15 minutes