Eggs Benedict with Avocado Hollandaise

Growing up my father and I would go out to breakfast once a week before school and order Eggs Benedict from our local diner. It’s a flavor combination that defines my childhood and one I’d never be able to replicate without going back in time. Instead, I’ve created my new variation with dollops of avocado hollandaise and wild smoked salmon, featured on a breathtaking plate my dad made almost 50 years ago.  

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Avocado Hollandaise 

  • 1/2 avocado (conventional is fine, given the hard exterior)
  • 1/3 cup filtered hot water 
  • 1 tablespoon freshly squeezed lemon juice
  • 1/8 teaspoon pink Himalayan or Celtic sea salt 
  • 1/8 teaspoon cayenne pepper 
  • 1 tablespoon extra-virgin olive oil (optional) 

Poached Eggs

  • 2 organic, pasture-raised eggs 
  • 1 teaspoon white vinegar

Wild Smoked Salmon 

  • Look for pure brands without sugar and additives 

Instructions: 

To make the hollandaise, blend the avocado, water, lemon juice, salt and pepper together. If desired, add the olive oil and blend thoroughly. Set aside. 

For poached eggs, fill a saucepan with 2 inches of water. Add 1 teaspoon of white vinegar and bring to a boil. When the water is boiling, use the end of a wooden spoon or spatula to stir the water in a clockwise direction, creating a whirlpool effect. Crack one egg and drop it gently into the center of the whirlpool and reduce the heat to low. Cover the saucepan and let the egg sit, undisturbed, for 4-5 minutes. Remove the egg and pat dry. Repeat as necessary to achieve the desired number of eggs. 

Roll several pieces of smoked salmon and plate the poached eggs on top. Add dollops of avocado hollandaise as desired. Serve immediately.