Zesty Hollandaise sauce poured over a perfectly poached egg and stacked atop creamy avocado, smoked salmon, and a warm toasted English Muffin.
Couldn’t wait to try. Found it absolutely delicious and easy. more recipes please!
Start with the hollandaise sauce. Separate your egg yolks from the whites. Check the full post for the best method on how to do this easily!
Lower your food waste and don't toss your egg whites! Use them for this Egg White French Toast (and use up some old bread while your at it!)
In a microwave-safe dish, melt the butter in 20-second intervals until it is completely liquefied.
Add the yolks, mustard, lemon juice, salt, and pepper to your blender. Turn the blender on high. With the blender on, slowly pour in the hot butter and blend for another 10-15 seconds until smooth.
Time to poach the eggs! In a large pot, bring 12 cups of water and 1/2 cup of white distilled vinegar to a rolling boil.
Crack your egg into a small ramekin or bowl. This will give you a chance to remove any eggshells that may have fallen in. It also allows you to drop the egg into the water bath more easily.
Stir the boiling water vigorously to form a whirlpool in the center of your pot. Drop the egg in the center of your whirlpool and cook for 3 minutes. Remove carefully and set aside to dry. Repeat for all 4 eggs, cooking for 3 minutes each time.
Let's put it all together! Toast the English Muffins, slice and seasoning your avocado with salt and pepper, and separate the portions of smoked salmon.
Add an even layer of smoked salmon on each piece of English Muffin and top with sliced and seasoned avocado.
Top with poached eggs and pour over a generous amount of Hollandaise sauce. Serve warm. Enjoy!
Allow the water to dry off of your fresh poached eggs before adding it to your muffin to avoid sogginess.