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25 mins

RECIPE

Smoked Salmon Avocado Benedict

Smoked Salmon Avocado Benedict Header

MORE ABOUT THE RECIPE

Delicious salmon and avocado lie on a bed of fluffy English muffin—and every bite is better than the last. Pair with your favorite coffee to make every morning a good morning.

WHAT YOU’LL NEED

  • 2
    avocados
  • 6
    tomatillos
  • 3
    cilantro sprigs
  • 1
    Tbsp honey
  • Juice from 1 lime
  • Salt to taste
  • Black pepper to taste
  • 1
    gallon water
  • 2
    oz white vinegar
  • 8
    eggs
  • 4
    English muffins
  • 8
    oz smoked salmon
- 1 serving +
Mushroom Toast with Poached Eggs

HOW TO MAKE

Smoked Salmon Avocado Benedict
STEP 01

Cut the avocados across the short side through the center, creating a ring. Peel away the skin and reserve the rings for plating. Save the remaining trim for the sauce.

STEP 02

In a sauté pan, char the whole tomatillos in olive oil.

STEP 03

In a blender, combine the charred tomatillos, avocado scraps, cilantro, honey, lime juice, and salt and pepper. Purée until smooth and chill in the refrigerator until needed.

STEP 04

Bring water to a boil then set to a simmer. Add white vinegar.

STEP 05

Crack an egg into the simmering water and cook for approx. 4 minutes. The yolk should still be soft with the outside white set.

STEP 06

Remove from the water with a slotted spoon and dry well. Reserve in warm water until ready to assemble.

STEP 07

Toast the English muffin.

STEP 08

Lay 1 slice of smoked salmon on one side of the English muffin.

STEP 09

Place the avocado ring on top of the salmon.

STEP 10

Place the poached egg into the center of the avocado.

STEP 11

Spoon the tomatillo sauce over the poached egg. Repeat steps 5 through 11 for each of the remaining sandwiches.

SERVE AND ENJOY

Smoked Salmon Avocado Benedict

Take that first delicious bite.