SMOKED SALMON AVOCADO BENEDICT

WHAT YOU'LL NEED

  • 2 avocados
  • 6 tomatillos
  • 3 cilantro sprigs
  • 1 TBSP honey
  • 1 juice of lime
  • Salt to taste
  • Black pepper to taste
  • 1 gallon of water
  • 2 oz white vinegar
  • 8 eggs
  • 4 English muffins
  • 8 oz smoked salmon

How to Make

STEP ONE

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 TWO

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

STEP THREE

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.

STEP FOUR

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

STEP FIVE

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 SIX

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

STEP SEVEN

Toast the English muffin.

STEP EIGHT

Lay 1 slice of smoked salmon on top of the English muffin.

STEP NINE

Place the avocado ring on top of the salmon.

STEP TEN

Place the poached egg into the center of the avocado.

STEP ELEVEN

Spoon the tomatillo sauce over the poached egg.

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