Name: Smoked Salmon Avocado Benedict
Prep time: 25 min
Total time: 25 min
Yield: 1 serving
Ingredients: 2 avocados; 6 tomatillos; 3 cilantro sprigs; 1 Tbsp honey; 1 gallon water; 2 oz white vinegar; 8 eggs; 8 oz smoked salmon; 4 English muffins

25 mins Hard

Read Reviews

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

SERVING

- 1 serving +

2

avocados
6

tomatillos
3

cilantro sprigs
1

Tbsp

honey
1

gallon

water
2

oz

white vinegar
8

eggs
8

oz

smoked salmon
4

English muffins
Juice from 1 lime
Salt to taste
Black pepper to taste

TOOLS

Sauté pan
Blender
Slotted spoon

HOW TO MAKE

Smoked Salmon Avocado Benedict

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.
02

In a sauté pan, char the whole tomatillos in olive oil.
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.
04

Bring water to a boil then set to a simmer. Add white vinegar.
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.
06

Remove from the water with a slotted spoon and dry well. Reserve in warm water until ready to assemble.
07

Toast the English muffin.
08

Lay 1 slice of smoked salmon on one side of the English muffin.
09

Place the avocado ring on top of the salmon.
10

Place the poached egg into the center of the avocado.
11

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