Kuchnia

Smoked Salmon Eggs Benedict

Ingredients

2 English muffins, split and toasted
4 slices smoked salmon
1 avocado, halved, seeded, peeled and sliced
2 poached eggs, for serving
For the hollandaise sauce
3 large egg yolks
1 1/2 tablespoons freshly squeezed lemon juice
Pinch of cayenne pepper, optional
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, melted

Instructions

To make the hollandaise, combine the egg yolks, lemon juice, cayenne and salt in a blender until pale yellow in color, about 30-60 seconds. With the motor running, add the butter in a slow stream until emulsified.
To assemble the eggs benedict, place the sliced smoked salmon on each English muffin. Top with the sliced avocado and poached egg, drizzling the tops with hollandaise sauce. Serve immediately.