One of my all-time favorite breakfast recipes: smoked salmon and avocado eggs benedict! . The made-from-scratch Hollandaise sauce is ridiculously delicious and worth the time making! Add a crispy, butter-toasted English muffin, smoked salmon, creamy avocado, fresh dill, capers and a poached egg – you’re all set for an amazing morning!

The trick to making eggs benedict at home is all about the timing. You want to keep all the components of the recipe hot and ready to serve. The Hollandaise sauce will start to thicken once it sits so make sure to keep it covered and give it a good whisk before pouring over the eggs. If your sauce gets too thick, simply add a tablespoon or two of hot water and whisk vigorously.


  • 2 English muffins, split
  • 1 large avocado, sliced
  • 2 tbsp fresh dill
  • 1 tbsp capers
  • heirloom tomatoes, for serving
  • 4 large eggs
  • 1 tbsp white vinegar
  • 3 ounces smoked salmon
For Hollandaise Sauce:
  • 4 egg yolks
  • 1 tbsp fresh lemon juice
  • salt and black pepper
  • 1/2 cup butter, melted
  1. Prepare all the ingredients necessary first: unpackage the smoked salmon, slice avocado, chop fresh dill.
  2. Prepare the Hollandaise sauce. Fill a saucepan with a bit of water, low enough that mixing bowl will not touch the surface of the water. Bring the water to a low simmer. In the glass mixing bowl, whisk together the egg yolks, lemon juice, a pinch of salt and freshly ground black pepper. Whisk vigorously until thick and pale. Place the bowl over simmering water. Whisking constantly, slowing begin pouring in the melted butter, a tablespoon at a time; this process will take a few minutes.
  3. Continue cooking and whisking the sauce until it thickens to desired consistency. Remove the sauce from heat, cover with plastic wrap and keep warm.
  4. Preheat a large frying pan and melted 1 tablespoon of butter (or, use olive oil). Once the butter is melted, add the English muffins and toast on both sides.
  5. Poach the eggs last. Bring a saucepan of water to low simmer and add the vinegar and season the water with salt. Break one egg at a time into a small ramekin. Swirl the simmering water in one direction, then drop the egg into the center. If saucepan is large enough, cook multiple eggs at a time. Eggs will cook for 2 1/2 to 3 minutes. Test the egg for doneness by lifting it out of the water with a slotted spoon - the egg white should be firm but egg yolk still soft. Set the done eggs onto a paper-towel lined plate to absorb any excess water.
  6. To assemble the sandwich, first layer the English muffin with sliced avocado, top with smoked salmon, follow with poached egg and generous amount of Hollandaise. Garnish top with fresh dill and capers. If Hollandaise sauce has become too thick, thin the sauce with a tablespoon of hot water and whisk.

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