Description
Indulge in a luxurious brunch with smoked salmon, creamy avocado, and silky hollandaise sauce atop toasted English muffins.
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
- Prep your ingredients: Start by unpacking the smoked salmon, slicing the avocado, and chopping the dill. Set aside your garnishes.
- Make the hollandaise sauce: Fill a saucepan with a few inches of water, bringing it to a low simmer. In a heatproof mixing bowl, whisk together the egg yolks, lemon juice, a pinch of salt, and pepper until thick. Place the bowl over simmering water and gradually whisk in the melted butter.
- Toast the English muffins: In a frying pan, melt 1 tablespoon of butter over medium heat and toast the muffins until golden brown.
- Poach the eggs: In a separate saucepan, bring water to a gentle simmer with vinegar and salt. Crack each egg into a ramekin and add them to the water, poaching for 1½ to 3 minutes.
- Assemble your masterpiece: Layer each toasted muffin half with avocado, smoked salmon, and top with a poached egg. Drizzle with hollandaise and garnish with dill and capers. Serve immediately!
Notes
Hollandaise can be made ahead; store it warm and reheat over simmering water if needed.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 200mg