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Eggs Benedict with Smoked Salmon and Avocado

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Serves: 4

The perfect deliciously, lazy Sunday brunch.


Ingredients

4 poached eggs, for serving

4 English muffins, split and toasted

2 avocados, halved, seeded, peeled and sliced

8 slices smoked salmon

FOR THE HOLLANDAISE SAUCE

6 egg yolks

3 T. freshly squeezed lemon juice

½ t. salt

1 lb. unsalted butter (4 sticks), melted and cooled

Pinch cayenne pepper (optional)

To Prepare

Poach eggs and set aside to keep warm. Make the hollandaise by combining egg yolks, lemon juice, salt and cayenne in a blender. Blend about one minute until pale yellow in color. With the motor running, add the cooled, melted butter in a slow stream, until the mixture is fully emulsified.

 

To Serve

Place two slices of salmon on each toasted muffin half. Top with sliced avocado and one poached egg. Drizzle hollandaise over everything and serve immediately.

Pair with Canard-Duchene Brut Champagne.



Eddie's Recipe Tip:

Substitute lump crab meat for smoked salmon for a delicious "Eastern Shore" variation.