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.
I was thrilled to find the avocados we had were just perfect!
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.
And 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 🙂
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.
I added some extra avocado for soaking up the runny egg yolk that I was counting on.
Success! A perfectly runny poached egg!
Ahh it’s so beautiful! 
According to my mom, this was the perfect Mother’s Day Lunch.