Smoked Salmon and Avocado Eggs Benedict by bakerbynature

1

For the hollandaise sauce:
Melt the butter in a small pan. Meanwhile place the egg yolks into a heatproof bowl over a small pan of gently simmering water; whisk with the lemon juice and Dijon mustard. Whisking constantly, very slowly add the melted butter into the egg mixture, stirring until well combined. Feel free to add a splash of water to loosen the sauce, if needed. Whisk in a splash of vinegar and season to taste. Turn the heat off and keep warm over the pan of water, stirring occasionally, and loosening with an extra splash of water, if needed. Next step, make your eggs.

2

For the poached eggs:
Fill a small saucepan with a 3-4 inches of cold water. Heat the water on high until it reaches a light simmer and small bubbles begin to appear at the bottom of the pan, stir in the vinegar.
Crack the eggs, one at a time, into a small bowl or cup, preferably one with a spout. Place the bowl close to the surface of the simmering water and gently slip the egg into the pan. If you’d like, you may use a spoon to gently push some of the egg whites closer around the yolk, but I find this optional as they typically float around the yolk well enough on their own. At this time add all of the eggs you are poaching into the pan, repeating the steps listed above, leaving a little space in between each one. Cook the eggs for 4 minutes, or until the egg whites are completely cooked, but the egg yolks are still runny. Using a slotted spoon gently lift the poached eggs out of the pan and place them on a plate. Next step, assembly.

3

For the smoked salmon and avocado eggs benedict:
Toast your English muffins until each side is nice and crispy. Place two English muffin halves on a plate. Top each half with a few slices of avocado, a slice or two of smoked salmon, a poached egg, a dollop of hollandaise sauce, and a sprinkle of fresh dill, if using. Repeat for all muffins, and serve at once.