Fancy eggs Benedict with mashed avocado, smoked salmon, and a subtle homemade Hollandaise with fresh dill, all this served onto toasted English muffins halves. They make a lovely, elegant brunch!
Easter is right behind us and I’m sharing my Easter recipe only now: Eggs Benedict it is! It might appear as a bad timing somehow, but if you think about it there is never a wrong time to share a brunch recipe, so I don’t feel too sorry about it. Truth is, I originally planned to post my Eggs Benedict before Easter, but I somehow got caught by my last week’s big project – a bread week, during which I posted everyday a new no-knead bread recipe (cf. No Knead Bread: 5 ways!). It seems you all loved the idea and many of you have already tried this easy classic no-knead bread – the easiest bread recipe you will ever find. Feel free to share your creations on my Facebook group, or use the tag #delscookingtwist on Instagram. It’s always a pleasure to see them and I usually feature one or two of them in my weekly newsletter!
This bread could be used in replacement of the English muffins for this Eggs Benedict recipe, the result would be equally good. I actually tried myself for brunch a couple of days ago and everyone loved it. Otherwise, the idea is to use classic English muffins. Whether they are called English muffins in the US and other US-influenced territories, or simply muffins in UK, it refers to the same thing: a small, round, flat yeast-leavened bread which is commonly sliced horizontally, toasted, and buttered, that are often used as a breakfast food, with savory toppings (including eggs) most of the time. Here they serve as a base for my fancy Egg Benedict.
I’m pretty sure you all know what a poached egg is, right? But have you ever tried to make them yourself? The cooking technique can appear quite challenging and scary, and it’s usually easier to cook your eggs scrambled or sunny side up. That being said, who doesn’t like the “perfect” poached egg with a runny yolk while the white is perfectly set all around? After trying a few techniques myself, I found one that works every time and believe it or not but it’s also the simplest one.
To make the perfect poached egg, the only ingredient you need is an egg; no vinegar, salt or anything else. The secret is the use of a stainless steel sieve. It will hep you get rid of the extra white that is always responsible of the white running away when cooking poached eggs. By gently tipping the egg in almost simmering water, you will end up with a lovely white covered egg with no effort. Just swirl for a few seconds with a spoon to make sure that the white covers the yolk all around.
To serve with your eggs, I prepared a hollandaise sauce, which is actually an emulsion of egg yolk, melted butter, water and lemon juice whisked together. We then season with salt and freshly ground pepper, and if desired some extra cayenne pepper. Here I made my hollandaise a little bit more sophisticated, adding some fresh dill to the sauce, dill being the perfect herb to pair salmon, that I happen to use here too. You can go with or without dill depending on what you have at home and/or your dietary preference.
I like great food and I somehow wanted my Eggs Benedicts more suitable to my own personal tastes, so I added smoked salmon and avocado to my Benedicts, creating a recipe that will remind you of an avocado toast. I absolutely love the combination of avocado-salmon-poached egg on a toasted English muffin, the whole being topped with this delicious hollandaise sauce. You can even add a dash of hot sauce if you wish.
If you like eggs for breakfast or brunch, you should also check out the following recipes:
- Salmon Scrambled Eggs with Crusted Parmesan Asparagus
- Creamy Baked Eggs with Smoked Salmon
- Shakshuka with Feta Cheese
- Ricotta Frittata with Spring Vegetables
- Breakfast Bell Pepper Tots
It’s now time I leave you with this new recipe that I definitely add to my favorites. I hope you enjoy too!
- 1 egg yolk
- 1 teaspoon water
- 1 teaspoon fresh lemon juice
- 1 pinch salt
- 1 stick (115g) butter
- 2 teaspoons fresh dill + extra
- 1 pinch of cayenne pepper
- 4 eggs
- 2 avocados, very ripe
- Salt & freshly ground pepper
- 1 pinch of cayenne pepper (optional)
- 4 English muffins
- 8 slices smoked salmon
- Combine egg yolk, water, lemon juice, and a pinch of salt in the bottom of a cup that barely fits the head of an immersion blender.
- Melt butter in a small saucepan over high heat, swirling constantly, until foaming subsides. Transfer butter to a 1 cup liquid measuring cup.
- Place head of immersion blender into the bottom of the cup and turn it on. With the blender constantly running, slowly pour hot butter into cup. It should emulsify with the egg yolk and lemon juice. Continue pouring until all butter is added. Sauce should be thick and creamy. Combine the Hollandaise with two teaspoons dill and season to taste with salt and a pinch of cayenne pepper. Set aside and keep warm.
- Bring a medium pot of water to a simmer, then reduce heat until it is barely quivering (about 180°F/80°C on an instant-read thermometer).
- Carefully break 1 egg into a small bowl, then tip into a fine mesh strainer. Carefully swirl egg around strainer, using your finger to rub off any excess loose egg whites that drop through. Gently tip egg into almost simmering water. Swirl gently with a wooden spoon for 10 seconds, just until egg begins to set.
- Repeat straining and tipping with remaining eggs. Cook, swirling occasionally, until egg whites are fully set but yolks are still soft, about 4 minutes.
- Carefully lift eggs from pot with a slotted spoon and place them onto a plate lined wih paper towel.
- Mash the avocados, and season with salt, freshly ground pepper and a pinch of cayenne pepper.
- Toast the English muffins and divide between 4 plates. Top each English muffin half with the avocado mash, 2 slices smoked salmon, then a poached egg. Spoon dill hollandaise sauce over each egg, garnish with extra dill and serve immediately.