Description
A luxurious breakfast featuring toasted English muffins topped with creamy avocado, smoked salmon, poached eggs, and 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
- 1/2 cup butter (melted)
Instructions
- Prep your ingredients: Gather all your ingredients—unwrap the smoked salmon, slice the avocado, chop the fresh dill, and prepare the heirloom tomatoes for garnishing.
- Craft the hollandaise sauce: Fill a saucepan with water, bringing it to a gentle simmer. In a mixing bowl, whisk together egg yolks, lemon juice, salt, and black pepper. Place the bowl over simmering water, whisking constantly while gradually adding melted butter until thickened.
- Toast the English muffins: Melt butter in a frying pan and toast the split muffins until golden brown, or broil on a baking sheet until crispy.
- Poach the eggs: In a saucepan of simmering water with vinegar and salt, create a whirlpool and gently drop in the eggs, cooking for 1.5 to 3 minutes.
- Assemble the dish: Start with a toasted English muffin half, layer with avocado, smoked salmon, and poached egg. Drizzle hollandaise sauce on top and garnish with dill and capers.
- Serve immediately and enjoy!
Notes
Make hollandaise in advance and store it in a warm spot. Consider using whole-grain muffins or adding other toppings like sautéed spinach.
Nutrition
- Serving Size: 1 serving
- Calories: 385
- Sugar: 2g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 1g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 370mg