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.

Ingredients

• English muffins: 4 split; choose an artisan or whole wheat brand you like — they should be slightly dense so they hold the toppings without getting soggy.
• Avocado: 1 large, ripe but firm; look for fruit that yields slightly to gentle pressure so slices hold their shape and add creamy texture without becoming mushy.
• Fresh dill: 2 tablespoons, chopped; dill brightens the plate and pairs beautifully with smoked fish — use fresh rather than dried for the best aroma.
• Capers: 1 tablespoon, rinsed if very salty; they give a tangy, briny contrast to the butter and yolk.
• Smoked salmon: 3 ounces per 4 servings total (roughly 3 ounces packaged); opt for thinly sliced cold-smoked salmon such as Nova or Scottish-style for balanced smoke.
• Heirloom tomatoes: 2, sliced for serving; they add acidity and color — plum or beefsteak are great alternatives.
• For poaching: 4 large eggs, 1 tablespoon white vinegar, and a pinch of salt; vinegar helps the whites set quickly.
• For hollandaise: 4 large egg yolks, 1 tablespoon fresh lemon juice, pinch of salt and black pepper, and 1/2 cup (1 stick) unsalted butter melted and kept hot.

Instructions

Step 1 — Prep ingredients:Unpackage the smoked salmon and lay it on a plate. Slice the avocado just before assembly to prevent browning; if you must slice early, brush with a little lemon juice. Chop 2 tablespoons fresh dill and rinse the capers to remove excess brine. Split the English muffins and arrange everything for quick assembly.Step 2 — Make the hollandaise (double-boiler method):Fill a saucepan with about 1 to 2 inches of water and bring to a low simmer; the water surface should not touch the bottom of the mixing bowl. In a heatproof glass bowl, whisk together 4 yolks, 1 tablespoon lemon juice, and a pinch of salt and black pepper until pale and slightly thickened. Place the bowl over the simmering water and whisk constantly. Slowly drizzle in the melted butter, one tablespoon at a time, whisking to emulsify. Cook until sauce coats the back of a spoon; if it gets too thick, whisk in a teaspoon of hot water to loosen. Remove from heat and cover with plastic wrap until ready.Step 3 — Toast the muffins:Preheat a large frying pan over medium heat and melt 1 tablespoon butter (or use olive oil). Add the muffins cut-side down and toast until golden, about 1 to 2 minutes per side. Alternatively, brush with butter and broil on a baking sheet for 1 to 2 minutes — watch closely to avoid burning.Step 4 — Poach the eggs:Bring a saucepan of water to a low simmer, add 1 tablespoon white vinegar and a pinch of salt. Crack each egg into a small ramekin and create a gentle whirlpool in the water. Slide each egg into the center of the whirlpool; if the pan is large, you can cook multiple eggs spaced apart. Cook 1 1/2 to 3 minutes depending on how runny you like the yolks. Lift with a slotted spoon and rest briefly on paper towels to drain.Step 5 — Assemble:On each toasted English muffin half, layer sliced avocado, a portion of smoked salmon, one poached egg, and a generous spoonful of hollandaise. Garnish with chopped dill and capers and serve immediately with heirloom tomato slices on the side. If the hollandaise becomes too thick, whisk in a tablespoon of hot water to bring it back to the right consistency.

Storage Tips

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.

Ingredient Substitutions

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.

Serving Suggestions

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.

Cultural Background

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.

Seasonal Adaptations

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.

Meal Prep Tips

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.