No need to overpay for restaurant eggs benedict anymore. This homemade version is easy, tastier, and so much cheaper!

Smoked Salmon Eggs Benedict - No need to overpay for restaurant eggs benedict anymore. This homemade version is so easy and much cheaper!

I made these smoked salmon eggs benedict a couple of weeks ago and it has been one of the best homemade breakfasts that I’ve had in a while. The flavors were wonderfully balanced from the salty smoked salmon to the bright hollandaise flavors and the fresh avocado slices. Plus they’re a cinch to whip up, making it a perfect breakfast/brunch dish when you have guests over!

Smoked Salmon Eggs Benedict - No need to overpay for restaurant eggs benedict anymore. This homemade version is so easy and much cheaper!

Smoked Salmon Eggs Benedict

Smoked Salmon Eggs Benedict

Yield: 2 servings
Prep: 15 minutes
Cook: 10 minutes
Total: 25 minutes
No need to overpay for restaurant eggs benedict anymore. This homemade version is easy, tastier, and so much cheaper!
5 stars (2 ratings)
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Ingredients

  • 2 English muffins, split and toasted
  • 4 slices smoked salmon
  • 1 avocado, halved, seeded, peeled and sliced
  • 2 poached eggs, for serving

For the hollandaise sauce

  • 3 large egg yolks
  • 1 ½ tablespoons freshly squeezed lemon juice
  • Pinch of cayenne pepper, optional
  • ¼ teaspoon salt
  • 1 cup 2 sticks unsalted butter, melted

Instructions

  • To make the hollandaise, combine the egg yolks, lemon juice, cayenne and salt in a blender until pale yellow in color, about 30-60 seconds. With the motor running, add the butter in a slow stream until emulsified.
  • To assemble the eggs benedict, place the sliced smoked salmon on each English muffin. Top with the sliced avocado and poached egg, drizzling the tops with hollandaise sauce. Serve immediately.

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