Salmon And Avocado Eggs Benedict

Let's Cook

1. Step 1.

   Melt the butter in a small pan over medium heat. While the butter melts, separate the egg yolks and place them in a heatproof bowl set over a small pan of simmering water (ensure the bowl does not touch the water).

2. Step 2.

   Gently whisk the lemon juice and Dijon mustard into the egg yolks. Very slowly drizzle the melted butter into the egg mixture while whisking constantly until the sauce is thick and smooth. If the sauce is too thick, add a splash of water to loosen it. Whisk in the white wine vinegar, then season with salt and pepper. Turn off the heat but keep the bowl over the warm water, stirring occasionally, while you poach the eggs.

3. Step 3.

   Fill a small saucepan with about 4 inches of water and bring to a light simmer over high heat (small bubbles appear at the bottom). Stir in 1 teaspoon white wine vinegar. Using a slotted spoon, swirl the water to create a gentle cyclone. Crack one egg into a small bowl, then slip it into the center of the swirling water. Repeat with the remaining eggs, spacing them out. Cook for 4 minutes, until the whites are set but the yolks are still runny. Use a slotted spoon to transfer the poached eggs to a plate.

4. Step 4.

   While the eggs poach, toast the English muffin halves until golden brown. Place two halves on each plate. Top each half with a few slices of avocado, a thin layer of smoked salmon, a poached egg, a generous spoonful of hollandaise, and a pinch of fresh dill. Serve immediately.