Name: Salmon Avocado Benedict: A Delicious & Healthy Brunch Recipe
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 servings
Ingredients: 4 large egg yolks; 1 tablespoon lemon juice, freshly squeezed; 1/2 teaspoon Dijon mustard; 1/4 teaspoon salt; Pinch of cayenne pepper (optional); 1 cup (2 sticks) unsalted butter, melted and hot; 4 (4-ounce) salmon fillets, skin on or off, your preference; 1 tablespoon olive oil; Salt and freshly ground black pepper, to taste; Optional: Lemon slices and fresh dill sprigs for garnish; 2 ripe avocados; 1 tablespoon lime juice, freshly squeezed; Salt and freshly ground black pepper, to taste; Optional: Red pepper flakes for a little heat; 8 large eggs; 1 tablespoon white vinegar; 4 English muffins, split; 2 tablespoons butter, softened

Salmon Avocado Benedict: the brunch upgrade you didn't know you needed! Forget the same old hollandaise-drenched ham; we're elevating this classic dish to a whole new level of deliciousness. Imagine perfectly poached eggs nestled atop toasted English muffins, layered with creamy avocado and flaky, flavorful salmon. Are you drooling yet? I know I am!

While the traditional Eggs Benedict has its roots in late 19th-century New York City, our Salmon Avocado Benedict offers a modern, West Coast twist. The addition of avocado brings a healthy dose of good fats and a smooth, buttery texture that complements the richness of the hollandaise. And the salmon? Well, it adds a touch of elegance and a burst of omega-3s, making this brunch option both decadent and nutritious.

People adore Eggs Benedict for its luxuriousness and satisfying combination of textures and flavors. The runny yolk cascading over the other ingredients is simply irresistible! This version, the Salmon Avocado Benedict, takes that experience and amplifies it. The saltiness of the salmon, the creaminess of the avocado, and the tangy hollandaise create a symphony of flavors that will tantalize your taste buds. Plus, it's surprisingly easy to make at home, making it perfect for a weekend brunch with friends or a special treat for yourself. Get ready to impress!

Ingredients:

For the Hollandaise Sauce:

4 large egg yolks
1 tablespoon lemon juice, freshly squeezed
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
Pinch of cayenne pepper (optional)
1 cup (2 sticks) unsalted butter, melted and hot

For the Salmon:

4 (4-ounce) salmon fillets, skin on or off, your preference
1 tablespoon olive oil
Salt and freshly ground black pepper, to taste
Optional: Lemon slices and fresh dill sprigs for garnish

For the Avocado:

2 ripe avocados
1 tablespoon lime juice, freshly squeezed
Salt and freshly ground black pepper, to taste
Optional: Red pepper flakes for a little heat

For the Eggs:

8 large eggs
1 tablespoon white vinegar

For the English Muffins:

4 English muffins, split
2 tablespoons butter, softened

Preparing the Hollandaise Sauce:

Okay, let's tackle the Hollandaise first. I know it can seem intimidating, but trust me, if you follow these steps, you'll nail it. The key is patience and a steady hand!

Whisk the Egg Yolks: In a heatproof bowl (stainless steel or glass is best) that fits snugly over a saucepan of simmering water (double boiler setup), whisk together the egg yolks, lemon juice, Dijon mustard, salt, and cayenne pepper (if using). Make sure the bowl doesn't touch the water!
Cook Gently: Place the bowl over the simmering water. Whisk constantly and vigorously for about 5-7 minutes, or until the mixture becomes pale yellow, thickens, and doubles in volume. It should be thick enough to leave a ribbon trail when you lift the whisk. Be careful not to overcook the yolks, or they will scramble. If you see any signs of scrambling, immediately remove the bowl from the heat and whisk vigorously.
Slowly Drizzle in the Butter: Remove the bowl from the heat. This is the crucial part! Very, very slowly drizzle in the hot melted butter, whisking constantly and vigorously. Start with just a few drops at a time, ensuring each addition is fully incorporated before adding more. This emulsifies the sauce and prevents it from breaking. Continue drizzling in the butter until all of it is incorporated and the sauce is smooth, thick, and glossy.
Adjust Seasoning: Taste the Hollandaise sauce and adjust the seasoning as needed. You might want to add a little more lemon juice for brightness, salt for flavor, or cayenne pepper for a kick.
Keep Warm: To keep the Hollandaise warm while you prepare the rest of the dish, you can place the bowl over a very low heat source (like a barely warm water bath) or cover it with plastic wrap, pressing the wrap directly onto the surface of the sauce to prevent a skin from forming. Be careful not to overheat it!

Preparing the Salmon:

Next up, let's get that beautiful salmon ready. I prefer a simple pan-seared method to keep it moist and flavorful.

Prepare the Salmon: Pat the salmon fillets dry with paper towels. This helps them get a nice sear. Season both sides generously with salt and freshly ground black pepper.
Heat the Oil: Heat the olive oil in a large skillet over medium-high heat. The pan should be hot enough that the oil shimmers.
Sear the Salmon: Carefully place the salmon fillets in the hot skillet, skin-side down if using skin-on fillets. Sear for about 4-6 minutes, or until the skin is crispy and golden brown and the salmon is cooked about halfway through.
Flip and Cook: Flip the salmon fillets and cook for another 3-5 minutes, or until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
Rest (Optional): Remove the salmon from the skillet and let it rest for a few minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful fillet.
Garnish (Optional): If desired, garnish the salmon with lemon slices and fresh dill sprigs.

Preparing the Avocado:

Now for the creamy, dreamy avocado. This is super easy!

Mash the Avocado: In a medium bowl, mash the avocados with a fork until you reach your desired consistency. I like mine slightly chunky, but you can make it as smooth as you like.
Season the Avocado: Add the lime juice, salt, and freshly ground black pepper to the mashed avocado. Stir to combine.
Add Heat (Optional): If you like a little heat, add a pinch of red pepper flakes.

Poaching the Eggs:

Poaching eggs can be a bit tricky, but with a few tips and tricks, you'll be a pro in no time. Fresh eggs are key for the best results!

Prepare the Water: Fill a large, wide saucepan with about 3 inches of water. Bring the water to a gentle simmer – you should see small bubbles rising to the surface, but not a rolling boil.
Add Vinegar: Add the white vinegar to the water. The vinegar helps the egg whites coagulate quickly and hold their shape.
Create a Whirlpool (Optional): Use a spoon to gently swirl the water in a circular motion, creating a whirlpool. This helps the egg whites wrap around the yolk.
Crack the Eggs: Crack each egg into a small bowl or ramekin. This makes it easier to gently slide the eggs into the water.
Poach the Eggs: Gently slide each egg into the simmering water, one at a time. Try to keep them separate so they don't stick together.
Cook the Eggs: Cook the eggs for about 3-4 minutes for a runny yolk, or longer if you prefer a firmer yolk. The egg whites should be set, but the yolk should still be soft and runny.
Remove the Eggs: Use a slotted spoon to carefully remove the eggs from the water. Gently pat them dry with paper towels to remove any excess water.

Toasting the English Muffins:

This is the easiest part! Don't skip this step, though – a toasted English muffin is essential for a good Benedict.

Toast the Muffins: Split the English muffins in half and toast them until they are golden brown and crispy. You can use a toaster or toast them in a skillet with a little butter.
Butter the Muffins: Spread the softened butter evenly over the toasted English muffin halves.

Assembling the Salmon Avocado Benedict:

Finally, the moment we've all been waiting for! Let's put it all together.

Layer the Ingredients: Place the buttered English muffin halves on a plate. Top each half with a generous portion of mashed avocado.
Add the Salmon: Place a salmon fillet on top of the avocado.
Top with the Poached Egg: Carefully place a poached egg on top of the salmon.
Drizzle with Hollandaise: Generously drizzle the Hollandaise sauce over the poached egg.
Garnish (Optional): Garnish with a sprinkle of fresh dill, a pinch of red pepper flakes, or a squeeze of lemon juice.
Serve Immediately: Serve the Salmon Avocado Benedict immediately and enjoy! The runny yolk and creamy Hollandaise are best enjoyed fresh.

Conclusion:

This Salmon Avocado Benedict isn't just breakfast; it's a brunch masterpiece waiting to happen in your kitchen. Seriously, if you're looking for a dish that's both impressive and surprisingly easy to pull off, this is it. The creamy avocado, the perfectly poached egg, the rich hollandaise, and that flaky, flavorful salmon all come together in a symphony of textures and tastes that will absolutely wow your taste buds. It's a guaranteed crowd-pleaser, whether you're hosting a special occasion or just treating yourself to a luxurious weekend morning. But what truly elevates this recipe to "must-try" status is its versatility. While I've presented my favorite combination, feel free to get creative and adapt it to your own preferences. For a lighter take, you could swap out the traditional English muffin for a whole-wheat version or even a toasted slice of sourdough. If you're feeling adventurous, consider adding a sprinkle of everything bagel seasoning to the avocado for an extra layer of flavor and texture.

Serving Suggestions and Variations:

* Spice it up: A dash of sriracha or a pinch of red pepper flakes in the hollandaise sauce will add a delightful kick. * Go vegetarian: Replace the salmon with grilled halloumi cheese or roasted portobello mushrooms for a delicious vegetarian option. * Make it a salad: Deconstruct the Benedict and serve it as a salad with mixed greens and a lemon vinaigrette. * Add some greens: A bed of wilted spinach or arugula underneath the Benedict adds a healthy and flavorful touch. * Hollandaise alternatives: If you're short on time or prefer a lighter option, a simple lemon-dill aioli works beautifully. * Salmon swap: Smoked salmon is a fantastic alternative if you don't have fresh salmon on hand. I truly believe that this Salmon Avocado Benedict recipe is a game-changer. It's the kind of dish that looks and tastes like it took hours to prepare, but in reality, it's surprisingly simple and straightforward. The combination of flavors and textures is simply divine, and the presentation is guaranteed to impress. Don't be intimidated by the individual components – poaching eggs might seem daunting at first, but with a little practice, you'll be a pro in no time. And trust me, the effort is well worth it. The satisfaction of creating this culinary masterpiece from scratch is incredibly rewarding. So, what are you waiting for? Gather your ingredients, put on your apron, and get ready to create some magic in the kitchen. I'm confident that you'll absolutely love this recipe as much as I do. And more importantly, I can't wait to hear about your experience! Once you've tried this Salmon Avocado Benedict, please come back and share your thoughts in the comments below. Did you make any variations? What did you think of the flavors? Any tips or tricks you'd like to share? Your feedback is invaluable and helps other readers discover the joy of this incredible dish. Happy cooking!