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)
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.
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.
Canard-Duchene Brut Champagne
Eddie’s Recipe Tip:
