This Smoked Salmon Eggs Benedict has become my go-to when I want to impress without spending the whole morning in the kitchen. I first put this combination together one rainy Saturday when I had a craving for something rich but bright: buttery English muffins, ripe avocado, and delicate smoked salmon, finished with a warm homemade hollandaise. The contrast of textures — the toasted muffin, tender poached egg, and silky sauce — is where this dish truly shines. It feels celebratory, but it’s surprisingly straightforward once you get a rhythm.

I discovered that the secret to consistency is mise en place: get everything ready before you start poaching eggs or whisking the sauce. The recipe below yields four generous portions and translates beautifully to a small gathering. The smoked salmon brings a delicate oceanic flavor that pairs beautifully with the citrus in the hollandaise and the herbaceous bite of fresh dill. Every bite balances creaminess, acidity, and a touch of brine from capers that wakes up the palate.

Ingredients

• English muffins (4, split): Choose a high-quality brand with a sturdy crumb, such as Thomas' or a bakery-style muffin. Splitting and toasting properly gives the base structure to support toppings.
• Avocado (1 large, sliced): Look for slightly yielding fruit with no large dark spots. Hass avocados provide creamy texture and a slightly nutty flavor that contrasts the salmon.
• Fresh dill (2 tbsp): Finely chopped to sprinkle on top; dill's delicate anise notes lift the smoked fish without overpowering.
• Capers (1 tbsp): Rinse briefly if extra-salty; they add a bright briny pop that balances the richness of the butter and egg yolk.
• Smoked salmon (3 oz): Use thinly sliced cold-smoked salmon (lox-style). Look for labeled 'briar smoked' or 'cold-smoked' for the best texture.
• Heirloom tomatoes (2, for serving): Optional but recommended: thick slices add acidity and color when tomatoes are in season.
• For poached eggs: 4 large eggs, 1 tbsp white vinegar, and a pinch of salt to set the whites quickly.
• For hollandaise: 4 large egg yolks, 1 tbsp fresh lemon juice, pinch of salt and black pepper, and 1/2 cup (1 stick) unsalted butter melted and kept warm.

Instructions

Prepare mise en place: Unpackage smoked salmon and keep it chilled until assembly. Slice the avocado and gently toss with a few drops of lemon if you like to prevent browning. Chop fresh dill and set capers in a small bowl. Toast the English muffins just before serving so they remain crisp. Make the hollandaise: Set a saucepan of water to a low simmer — the water level should be low enough that a glass or metal mixing bowl won’t touch the surface. In the bowl, whisk together the four egg yolks, lemon juice, a pinch of salt and freshly ground black pepper until pale and slightly thickened. Place the bowl over the simmering water and whisk constantly. Slowly drizzle in the warm melted butter, about a tablespoon at a time, whisking to emulsify. Continue until the sauce is thickened and coat the back of a spoon, then remove from heat and cover with plastic wrap to keep warm. If the sauce becomes too thick later, whisk in a teaspoon of hot water to loosen. Toast the English muffins: Preheat a frying pan over medium heat and melt 1 tablespoon butter. Add the split muffins and toast until golden on both sides, about 1 to 2 minutes per side. Alternatively, brush with butter and broil on a baking sheet for 1–2 minutes watching closely to prevent burning. Poach the eggs: Bring a saucepan of water to a gentle simmer, add 1 tablespoon white vinegar and a pinch of salt. Crack one egg into a small ramekin and create a gentle whirlpool in the water with a spoon, then slip the egg into the center. Cook for 1 1/2 to 3 minutes depending on how runny you like the yolk. Use a slotted spoon to lift the egg and transfer to a paper-towel lined plate to drain. Repeat for remaining eggs, maintaining the simmer but avoiding a rolling boil which will break the whites. Assemble the plates: Layer the toasted muffin half with sliced avocado, then place a piece of smoked salmon, top with a poached egg, and spoon a generous amount of hollandaise over the egg. Garnish with chopped dill and capers. Serve immediately alongside heirloom tomato slices for freshness.

Storage Tips

Leftover hollandaise can be stored in an airtight container in the refrigerator for 1 to 2 days; rewarm gently in a warm water bath while whisking to re-emulsify. Do not microwave directly — it will separate. Toasted English muffins keep their texture best in a loosely covered container at room temperature for a few hours or wrapped and refrigerated for up to 24 hours; re-toast before assembling. Avocado will brown; store sliced avocado with lemon juice and press plastic wrap directly onto the surface to minimize discoloration for a few hours.

Ingredient Substitutions

To make this gluten-free, substitute toasted gluten-free English muffins. For a dairy-free version, replace butter in hollandaise with cultured vegan butter or a neutral oil emulsion, though texture and flavor will differ. Swap smoked salmon for smoked trout or thinly sliced smoked chicken for a non-fish option. If you prefer a lighter sauce, blend 1/3 cup Greek yogurt with 1 tablespoon lemon and a teaspoon Dijon as a quicker alternative to hollandaise, keeping in mind it will be tangier and less silky.

Serving Suggestions

Serve with a crisp green salad dressed simply with lemon and olive oil to cut through the richness. Roast fingerling potatoes or a citrusy arugula salad complement the plate nicely. For a dinner twist, pile the assembled benedict on a bed of sautéed spinach or wilted kale. Garnish with microgreens for an elegant presentation and serve with chilled champagne or a bright mimosa to elevate the brunch experience.

Cultural Background

Eggs benedict is a classic American brunch dish dating back to the late 19th century, associated with indulgent hotel breakfasts and elegant brunch menus. This variation swaps Canadian bacon for smoked salmon, echoing modern tastes and the influence of coastal cuisine where smoked fish are abundant. The core components — toasted bread, poached egg, and emulsified butter sauce — reflect French technique applied in American comfort cooking, producing a hybrid that’s both refined and crowd-pleasing.

Seasonal Adaptations

In summer, add ripe heirloom tomato slices or a spoonful of fresh corn salsa for color and sweetness. In cooler months, substitute with quick-pickled shallots or roasted beets for earthiness. For holiday brunches, top with a sprinkling of chives and a splash of smoked paprika to add warmth, or garnish with citrus segments in winter to lift the flavors.

Meal Prep Tips

Prepare hollandaise up to an hour before serving and hold it covered in a warm spot. Toast muffins and keep wrapped in a clean towel; re-toast just before assembly. Slice avocado and store with a little lemon juice to prevent browning for short periods. Poach eggs last so they’re perfectly runny for guests. Portion components on a tray to streamline plating: muffins, avocado, salmon, eggs, and sauce each in their own spot.

Whether you’re hosting a special occasion or indulging in a weekend treat, this smoked salmon eggs benedict is reliably impressive without being fussy. It rewards a little preparation with big flavor and beautiful presentation — a dish that invites conversation and second helpings.