Eggs Benedict with Smoked Salmon and Avocado Salsa
Анна-Марія Богосвятська
over 1 year ago
A delicious and indulgent breakfast or brunch dish that combines the classic Eggs Benedict with the freshness of smoked salmon and the creaminess of avocado salsa.
Cooking Time
15 minutes
Serving Size
2 servings
Nutrition Per Serving
Cal
450
Protein
30g
Fat
25g
Sat Fat
5g
Carbs
30g
Chole
250mg
Fiber
5g
Sugar
2g
Sodium
600mg
Ingredients
- 4 large eggs
- 4 slices of smoked salmon
- 2 English muffins, split and toasted
- 1 ripe avocado, peeled, pitted, and mashed
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh dill
- Salt and pepper to taste
- Hollandaise sauce for serving
Instructions
- Fill a large saucepan with water and bring to a boil. Reduce heat to a gentle simmer.
- Crack one egg into a small bowl or cup. Carefully slide the egg into the simmering water. Repeat with the remaining eggs.
- Poach the eggs for 3-4 minutes, or until the whites are set but the yolks are still runny. Remove the eggs with a slotted spoon and drain on a paper towel.
- Spread a generous amount of mashed avocado on each toasted English muffin half.
- Top each muffin half with a slice of smoked salmon.
- Place a poached egg on top of each salmon-topped muffin half.
- Drizzle with Hollandaise sauce and sprinkle with chopped dill.
- Season with salt and pepper to taste.
- Serve immediately and enjoy!
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