For Mother’s Day, I wanted to make something special and on the indulgent side for my mom. I know she loves Eggs Benedict, so I decided to make a variation that incorporated smoked salmon and avocados.
First, the Hollandaise Sauce. This cute device was a gift from my friend Anja, and I was very excited to finally have the chance to try it out. It worked perfectly at selecting out the you from the whites.
Toasting up some english muffins. I like to let them sit on the toaster with the butter so they don’t get soggy on the bottom while the butter melts.
I feel so accomplished 🙂For the assembly: I fanned out the avocado first, then layered some smoked salmon, topped it with a poached egg, and dolloped on the Hollandaise. Finished with a dash of paprika and a sprig of tarragon from my mason jar.