Happy New Year! Let's kick it off the best way possible... with Salmon & Avocado Eggs Benedict!
WHAT YOU'LL LOVE
- Straining the egg whites through a mesh sieve before poaching removes the loose, watery portion that would otherwise create wispy strands in the water, giving each poached egg a cleaner, rounder shape
- Building the hollandaise in a blender rather than whisking it by hand over a double boiler makes the emulsification far more consistent, since the blender maintains steady speed while the butter streams in
- Searing the salmon skin-side down first, then flipping to brown the flesh, builds color on both sides while using the skin to protect the delicate flesh during the longer first stage
- Shaping the avocado into a rose instead of simply slicing it turns a basic topping into a visual centerpiece, without changing any of the actual ingredients
Salmon & Avocado Eggs Benedict
Tom Jackson
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
American
Servings
4
Prep Time
30 minutes
Cook Time
30 minutes
Calories
1100
A twist on a meal; succulent Sockeye salmon fillets, creamy home made hollandaise sauce, and poached eggs atop a toasted English muffin. Our Salmon & Avocado Eggs Benedict recipe will let you bring a new flavor of brunch to your table!
Ingredients
- 4 (6 oz) Sockeye salmon fillets, skin on
-
Extra Virgin Olive Oil
-
Jacobsen Salt Co. Black Garlic Infused Sea Salt
-
Jacobsen Salt Co. Tellicherry Black Peppercorns, fresh ground
- 4 eggs
- 4 English muffins
- 2 tbsp unsalted butter
-
Kozlik’s Dijon Classique Mustard
- 2 large avocados
-
Cattleman’s Grill Everything Bagel Seasoning
- 2 cups baby spinach leaves
- 3 egg yolks
- 2 tbsp warm water
- 1 tbsp lemon juice
-
1 tsp Cattleman’s Grill Pit Fire Hot Sauce
- 8 oz unsalted butter
-
Jacobsen Salt Co. Black Garlic Infused Sea Salt
-
Jacobsen Salt Co. Tellicherry Black Peppercorns, fresh ground
Hollandaise:
Directions
- Preheat your Le Griddle flat top griddle over medium heat.
- To make the hollandaise, first melt the butter and bring it to 175ºF. Combine the egg yolks, warm water, lemon juice and hot sauce in a blender. Start running the blender. Slowly pour a thin stream of melted butter into the yolk mixture until all the butter is incorporated. Stop the blender and scrape the sides. You should have a thick, pale yellow hollandaise sauce. Season with Jacobsen Salt Co. Black Garlic Infused Sea Salt and fresh ground Jacobsen Salt Co. Tellicherry Black Peppercorns, to taste. Transfer the mixture to a bowl and cover. Place the bowl over a pot of warm water to keep the hollandaise warm. The bowl should not be touching the water. Stir occasionally and thin with more warm water, as needed.
- If the salmon filets have not been scaled, scrape your knife across the skin of the salmon, removing the scales. Rinse the salmon and clean your cutting board of the scales.
- Drizzle the salmon fillets with Saica Sicilian Extra Virgin Olive Oil and rub over all surfaces. Season all sides with Jacobsen Salt Co. Black Garlic Infused Sea Salt and fresh ground Jacobsen Salt Co. Tellicherry Black Peppercorns.
- One by one, crack the eggs into a mesh sieve, draining the thin whites. Transfer the thick white and yolk to small individual bowls/ramekins.
- Fill a sauce pot about 2/3 full with water. Place the pot on the Le Griddle. Bring to a simmer, then turn the heat down to low.
- Place the salmon on the Le Griddle, skin side down. Cook until the fish is opaque 2/3 of the way up the filet. Flip the fillets and brown the flesh side. Remove from the griddle when the internal temperature reaches 140ºF.
- At the same time, melt the 2 tbsp butter on the griddle, just to the side of the salmon. Place the English muffins on the griddle to toast, flipping when browned.
- With the water in the sauce pot just below a simmer (no bubbles coming up from the bottom of the pan), drop the eggs into the water, one by one. Set a timer for two minutes. Remove the poached eggs with a slotted spoon at two minutes and transfer to a paper towel.
- To prepare an avocado rose, first half the avocado and remove the pit. Gently peel the skin of the avocado. Place one half of the avocado cut side down on a cutting board. Slice the avocado very thin, keeping the halved avocado shape. Gently press the avocado from the sides toward the center and spread in opposite directions to fan the avocado slices out into a long line. Roll the line up from one end to the other, creating a rose shape. Repeat with the other halved avocados.
- To build the Salmon & Avocado Eggs Benedict, place 1/2 cup baby spinach leaves on a plate. Place the toasted English muffin on the spinach. Spread the top of the muffin with Kozlik’s Dijon Classique mustard. Place the seared salmon filet on the muffin. Place an avocado rose on the salmon filet. Shake Cattleman’s Grill Everything Bagel Seasoning over the avocado. Place a poached egg in the center of the avocado rose. Spoon Hollandaise sauce over the top of everything.
Recipe Note
Recipe FAQ
Why strain the egg whites through a mesh sieve before poaching?
Draining off the thin, watery part of the egg white removes what would otherwise trail off into wispy strands once the egg hits the water, leaving a cleaner, more rounded poached egg.
Why make the hollandaise in a blender instead of whisking it by hand over a double boiler?
The blender keeps a steady, consistent speed while the melted butter streams in, making the emulsification more reliable than hand-whisking, which can break more easily if the pace or heat isn't managed carefully.
Why sear the salmon skin-side down first before flipping to the flesh side?
Starting skin-side down protects the delicate flesh during the longer first stage of cooking, and it still gives both sides a chance to develop color once flipped.
Why shape the avocado into a rose instead of just slicing it onto the muffin?
Fanning and rolling the thin slices turns a basic topping into a visual centerpiece for the dish, without changing anything about the avocado itself.
What internal temperature should the salmon actually reach?
This recipe pulls it at 140°F, but USDA's minimum safe internal temperature for fish is 145°F. Continue cooking until the salmon reaches at least 145°F rather than pulling at 140°F.
Is it safe to eat the hollandaise and poached eggs given how briefly the eggs are cooked?
Both the hollandaise (egg yolks warmed with hot butter) and the poached eggs (cooked briefly, yolk left runny) carry a small risk from undercooked eggs, similar to other classically prepared brunch dishes. If you'd rather avoid that, cook the poached eggs longer until the yolk is fully set, and consider using pasteurized eggs for the hollandaise.
How indoor-friendly is this recipe?
5 out of 5 — a stovetop griddle or skillet can sear the salmon and toast the muffins, and the hollandaise and poached eggs come together entirely on the stovetop; nothing here requires a grill.
Recipe Highlights
Strained egg whites: Produces cleaner, more rounded poached eggs.
Blender-made hollandaise: Keeps the emulsion more consistent than hand-whisking.
Skin-first sear: Protects the flesh while browning both sides.
Avocado rose: Turns a simple topping into a visual centerpiece.
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Nutrition
Nutrition
- Nutrition Serving Size
- 21.11 oz
- per serving
- Calories
- 1100
- Carbs
- 34 grams
- Protein
- 46 grams
- Fat
- 90 grams
- Sodium
- 936 milligrams
