How to Make Smoked Salmon Avocado Benedict
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.
In a sauté pan, char the whole tomatillos in olive oil.
In a blender, combine the charred tomatillos, avocado scraps, cilantro, honey, lime juice, and salt and pepper. Puree until smooth and chill in the refrigerator until needed.
Bring water to a boil then set to a simmer. Add white vinegar.
Crack an egg into the simmering water and cook for approx. 4 minutes. The yolk should still be soft with the outside white set.
Remove from the water with a slotted spoon and dry well. Reserve in warm water until ready to assemble.
Toast the English muffin.
Lay 1 slice of smoked salmon on top of the English muffin.
Place the avocado ring on top of the salmon.
Place the poached egg into the center of the avocado.
Spoon the tomatillo sauce over the poached egg.