Eggs Benedict with Smoked Salmon and Avocado

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.IMG_4547

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.IMG_4541

I was thrilled to find the avocados we had were just perfect!IMG_4542

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.

IMG_4543And the best part of all – I successfully poached the eggs!!!!  Unlike the Hollandaise Sauce, which didn’t work on the first try, I had no trouble at all with these poached beauties.


I feel so accomplished 🙂IMG_4546For 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.


I added some extra avocado for soaking up the runny egg yolk that I was counting on.IMG_4549

Success! A perfectly runny poached egg!IMG_4550

Ahh it’s so beautiful!  IMG_4551According to my mom, this was the perfect Mother’s Day Lunch.


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