
A luxurious yet approachable eggs benedict topped with silky hollandaise, creamy avocado, and smoky salmon — perfect for leisurely weekend brunches.

This smoked salmon eggs benedict is my idea of a relaxed Sunday morning that still feels special. I first put this combination together one chilly weekend when I wanted something celebratory but not fussy. The smokiness of the salmon, the creaminess of ripe avocado, and the bright, warm tang of homemade hollandaise balance in a way that always brings people to the table with smiling faces. The texture contrast — crisp toasted muffins, silky yolks, and smooth sauce — keeps every bite interesting and indulgent without being heavy.
I remember serving this at a small gathering after a winter walk; the house smelled of butter and lemon, and guests lingered over second servings. This version uses smoked salmon instead of Canadian bacon for a lighter, slightly briny flavor that pairs beautifully with fresh dill and capers. With only a few technique-focused steps — a gentle double-boiler hollandaise and quick poaches — you can create a restaurant-worthy plate at home in under an hour.
I first discovered how transformative a fresh hollandaise is when I swapped store-bought sauce for a warm homemade version — the lemon and butter emulsified with egg yolks lifts everything. Family members who usually skip brunch came back for seconds, and I continue to make this whenever I want an impressive but relaxed meal. The dill and capers became non-negotiable after the first time; they add freshness and a pleasant briny pop that complements the salmon.

My favorite part of this dish is how small technique changes (gentle whisking and slow butter addition) turn simple ingredients into something luxurious. Friends at a recent brunch told me they felt like they were eating at a bistro rather than someones home; thats the magic of fresh sauce and perfectly poached eggs. The dill and capers add a bright finish I now consider essential.
Store leftover components separately: English muffins wrapped in foil at room temperature for a few hours or in the refrigerator up to 2 days; avocado should be sliced just before serving or mashed with a squeeze of lemon and refrigerated in an airtight container for up to 24 hours. Smoked salmon keeps sealed in the fridge for several days; once opened, use within 2 days for best flavor. Poached eggs are best fresh, but you can sous-vide eggs ahead at 63C (145F) for a similar texture. Hollandaise should not be refrigerated while warm. If you must store sauce, cool quickly and refrigerate in a sealed container for up to 2 days; reheat gently in a warm water bath while whisking to re-emulsify.
If you need alternatives, try toasted bagels or gluten-free English muffins for a gluten-free option; for dairy-free, substitute melted ghee with clarified butter alternatives or use a vegan hollandaise made from aquafaba and olive oil. Replace smoked salmon with smoked trout or thinly sliced smoked turkey for a different protein profile. For a vegetarian approach, use smoked tofu or thin roasted zucchini slices in place of salmon. If you prefer less richness, swap half the butter in the sauce for light olive oil and increase lemon by a teaspoon for brightness.

Serve with a crisp green salad dressed in lemon vinaigrette or a side of roasted asparagus to cut through the richness. For a brunch spread, add roasted new potatoes tossed with parsley, smoked paprika, and olive oil. Garnish plates with extra lemon wedges, a few microgreens, or a dusting of smoked paprika to enhance color. Pair with sparkling wine, a citrusy mimosa, or a light-bodied white such as a Sauvignon Blanc for a delightful contrast.
Eggs benedict has roots in 19th-century American dining with many origin stories, from New Yorks Waldorf Hotel to private tables in Manhattan. This smoked salmon variation draws on classic continental pairing of cured fish with bright acids and creamy sauces found in Nordic and British traditions. Using smoked salmon instead of ham or Canadian bacon modernizes the original while reflecting contemporary tastes for lighter, seafood-forward brunch options.
Spring and summer call for ripe heirloom tomatoes and tender herbs; add a few baby arugula leaves for peppery freshness. In colder months, swap tomatoes for quick-pickled shallots or roasted beets and use smoked trout when salmon is less available. For holidays, top with a sliver of lemon-cured salmon or garnish with edible flowers to elevate presentation and seasonal flair.
Prep components the day before: slice muffins and toast just before serving; melt butter and hold warm for hollandaise assembly; chop dill and slice tomatoes and store in airtight containers. Poach eggs last for best texture. For larger gatherings, keep a double boiler setup simmering and whisk hollandaise slowly into warmed butter in batches to maintain a steady supply of sauce without overcooking.
Make this your own: experiment with herb blends, swap fish varieties, or add a sprinkle of smoked paprika. This plate rewards attention to detail and invites sharing — enjoy the moment and the compliments. Serve immediately and savor each luxurious, balanced bite.
Whisk the egg yolks vigorously before adding butter to jump-start the emulsion and reduce the chance of splitting.
Keep the hollandaise bowl over low simmering water and remove from heat if it begins to overcook; continual whisking prevents scrambling.
Use room-temperature egg yolks and warm melted butter to help the emulsion come together smoothly.
If sauce breaks, whisk a cold tablespoon of water into a clean bowl and slowly whisk the broken sauce into it to re-emulsify.
This nourishing smoked salmon eggs benedict with avocado and homemade hollandaise recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Yes — the hollandaise is enough for 4 to 5 servings. If it thickens, whisk in a tablespoon of hot water to loosen.
Poach eggs for 1 1/2 to 3 minutes depending on yolk firmness; drain well on paper towels before assembling.
This Smoked Salmon Eggs Benedict with Avocado and Homemade Hollandaise recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Unpackage smoked salmon, slice avocado just before assembly, chop fresh dill, rinse capers, and split English muffins so everything is at hand.
Set a saucepan with 1-2 inches of water to a low simmer. In a heatproof bowl whisk yolks with lemon juice and a pinch of salt until pale. Place bowl over simmering water and whisk constantly while adding hot melted butter, one tablespoon at a time, until thickened. Remove and keep warm.
Heat a frying pan with 1 tablespoon butter or brush muffins with melted butter and broil briefly. Toast until golden on both sides.
Bring a saucepan of water to a gentle simmer, add vinegar and salt. Crack each egg into a ramekin, create a gentle swirl, and slip the egg in. Cook 1 1/2 to 3 minutes then lift on a slotted spoon and drain on paper towels.
On each muffin half layer avocado slices, smoked salmon, a poached egg and spoon over hollandaise. Garnish with dill and capers, serve with tomato slices and enjoy immediately.
Last Step: Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.
Leave a comment & rating below or tag
@flavest on social media!


Warm-spiced apple cider donuts with tender apple bits and a glossy cider glaze, fried crisp and irresistibly cozy for fall.

All-day slow cooking turns pork shoulder, potatoes, and carrots into a tender, savory classic with a rich homemade gravy everyone will love.

Tender layers of Yukon gold potatoes with seasoned beef in a creamy, cheddar sauce, baked until bubbly and irresistibly comforting.

Leave a comment & rating below or tag @flavest on social media!
Enjoyed this recipe? Share it with friends and family, and don't forget to leave a review!
This recipe looks amazing! Can't wait to try it.
Comments are stored locally in your browser. Server comments are displayed alongside your local comments.

Join to receive our email series which contains a round-up of some of our quick and easy family favorite recipes.