Description
A luxurious brunch dish featuring poached eggs, creamy avocado, and smoked salmon, all drizzled in a rich hollandaise sauce.
Ingredients
Scale
- 4 English muffins (split)
- 1 large avocado (sliced)
- 2 tbsp fresh dill, finely chopped
- 1 tbsp capers
- 3 ounces smoked salmon
- 2 heirloom tomatoes (for serving)
- 4 large eggs
- 1 tbsp white vinegar
- Salt, to taste
- 4 large egg yolks
- 1 tbsp fresh lemon juice
- Salt and black pepper, to taste
- ½ cup butter (melted)
Instructions
- Prepare your ingredients: Unpack the smoked salmon, slice the avocado, and chop the dill.
- Make the hollandaise: In a heavy-bottomed saucepan, bring water to a gentle simmer. In a heatproof bowl, whisk the egg yolks, lemon juice, salt, and pepper.
Place over the saucepan, whisk in melted butter until thickened. - Toast the English muffins: Heat a frying pan over medium heat, add butter, and toast muffin halves until golden brown.
- Poach the eggs: In a separate saucepan, simmer water, add vinegar and salt. Crack each egg into ramekins and gently slide them into the water. Poach for 1½ to 3 minutes.
- Assemble your dish: On each muffin half, layer avocado, smoked salmon, poached egg, and drizzle with hollandaise. Garnish with dill and capers.
Notes
For perfect hollandaise, whisk slowly when adding butter and use low heat to avoid scrambling the yolks.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 1g
- Sodium: 930mg
- Fat: 36g
- Saturated Fat: 17g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 23g
- Cholesterol: 235mg