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.
INGREDIENTS
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2avocados
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6tomatillos
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3cilantro sprigs
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1Tbsphoney
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1gallonwater
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2ozwhite vinegar
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8eggs
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8ozsmoked salmon
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4English muffins
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Juice from 1 lime
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Salt to taste
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Black pepper to taste
TOOLS
- Sauté pan
- Blender
- Slotted spoon
HOW TO MAKE
Smoked Salmon Avocado Benedict
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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.
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02
In a sauté pan, char the whole tomatillos in olive oil.
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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.
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04
Bring water to a boil then set to a simmer. Add white vinegar.
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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.
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06
Remove from the water with a slotted spoon and dry well. Reserve in warm water until ready to assemble.
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07
Toast the English muffin.
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08
Lay 1 slice of smoked salmon on one side of the English muffin.
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09
Place the avocado ring on top of the salmon.
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10
Place the poached egg into the center of the avocado.
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11
Spoon the tomatillo sauce over the poached egg. Repeat steps 5 through 11 for each of the remaining sandwiches.
RECOMMENDED COFFEE
Sumatra
RECOMMENDED COFFEE
Caffè Verona®
RECOMMENDED COFFEE
Pike Place® Roast
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