Eggs Benedict with Smoked Salmon and Avocado Salsa

About this recipe

This updated recipe for Eggs Benedict with Smoked Salmon and Avocado Salsa brings together creamy textures and rich flavors for a gourmet brunch experience. Featuring perfectly poached eggs on a bed of toasted English muffins with luscious smoked salmon and a refreshing avocado salsa, each bite is guaranteed to delight.

Ingredients

• 4 large eggs
• 4 slices of smoked salmon
• 2 English muffins, split and toasted
• 1 ripe avocado, peeled, pitted, and mashed
• 1 tablespoon fresh lemon juice
• 1 tablespoon chopped fresh dill
• Salt and pepper to taste
• 1 cup Hollandaise sauce

Directions

1. 1

   Bring a large saucepan of water to a gentle simmer.

2. 2

   Crack each egg into a small dish before sliding it into the simmering water.

3. 3

   Poach the eggs for 3-4 minutes until whites are set and yolks are runny.

4. 4

   Combine avocado, lemon juice, and dill in a bowl; season with salt and pepper.

5. 5

   Spread avocado mixture on each toasted English muffin half.

6. 6

   Layer smoked salmon on top of the avocado mixture.

7. 7

   Nest a poached egg on each muffin and salmon stack.

8. 8

   Drizzle with warm Hollandaise sauce before serving.