Smoked Salmon Eggs Benedict

Yield: 2 servings

Prep: 15

Cook: 10

Total: 25

No need to overpay for restaurant eggs benedict anymore. This homemade version is easy, tastier, and so much cheaper!

5 stars (2 ratings)

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 ½ tablespoons freshly squeezed lemon juice
Pinch of cayenne pepper, optional
¼ 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.

This Smoked Salmon Eggs Benedict recipe is brought to you by DAMN DELICIOUS

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