Replacing the hollandaise sauce with avocado sauce makes for a lighter version of this classic dish. The perfect cross between smoked salmon benedict and avocado toast!
Combine avocado, water, lemon juice, and salt in liquidizer/high powered blender. Blend until smooth. Add additional water if necessary to achieve desired consistency.
Split and toast English muffins. Place face-up on serving plates (two halves per serving).
Place 10g of salmon on each muffin half.
Fill a large, deep frying pan with 5 cm of water and heat to simmer.
Crack one egg into a small bowl or ramekin.
When water is simmering, carefully drop egg into water. Simmer for 4-5 minutes, until yolk has reached desired hardness.
Use a slotted spoon to carefully remove egg from water. Place on a paper towel to drain. Repeat until all eggs are poached.
Place one egg onto each muffin half and top with a generous spoonful of avocado sauce.
Servings 4
All nutrition information are estimates only. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate.
Ingredients
Directions
Combine avocado, water, lemon juice, and salt in liquidizer/high powered blender. Blend until smooth. Add additional water if necessary to achieve desired consistency.
Split and toast English muffins. Place face-up on serving plates (two halves per serving).
Place 10g of salmon on each muffin half.
Fill a large, deep frying pan with 5 cm of water and heat to simmer.
Crack one egg into a small bowl or ramekin.
When water is simmering, carefully drop egg into water. Simmer for 4-5 minutes, until yolk has reached desired hardness.
Use a slotted spoon to carefully remove egg from water. Place on a paper towel to drain. Repeat until all eggs are poached.
Place one egg onto each muffin half and top with a generous spoonful of avocado sauce.