Smoked Salmon and Avocado Eggs Benedict
Brighten your morning with this Smoked Salmon and Avocado Eggs Benedict with fresh avocado, smoked salmon, and a creamy Hollandaise, all served onto English muffin halves toasted with butter.
Servings: 2 people
- 2 English muffins
- 4 slices smoked salmon
- 1 large avocado sliced
- ground paprika and watercress for garnishing
- 2 large eggs
- 1 tbsp vinegar optional
- 3 large egg yolks
- 1 tbsp lemon juice
- 1 cup unsalted butter
- 1 pinch salt
- 1 pinch cayenne pepper optional
Bring a large pot of water (about 3/4 full) to a boil and insert vinegar. Meanwhile, place the egg in a ramekin.
Lower the heat until the water is at a gentle simmer, and swirl around the pot with a tool to create a vortex. Add the egg to the middle of the vortex and cook for approximately 3 minutes. Repeat for the other egg, or cook them simultaneously.
Remove the eggs with a slotted spoon and dab them on a paper towel to remove any excess water.
Easy Hollandaise Sauce
In a blender container, add the egg yolks, lemon juice and a pinch of salt and cayenne pepper. Cover and blend for 5 seconds.
Place the butter in a glass cup, and put in the microwave for about one minute until it reaches a light boil and completely melted. Start the blender on high speed, and slowly stream the melted butter into the egg yolk mixture.
On a serving plate, assemble the toasted English muffin halves, sliced avocado, smoked salmon, and poached eggs in order. Slowly pour the hollandaise sauce on top and lightly sprinkle with paprika. Decorate with fresh leaves of watercress if desired and serve immediately.
To store any leftover sauce, pour into a container to place in the refrigerator for upto three days. Heat up sauce using a saucepan or a microwave prior to serving.
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