Egg Benedict

Elevate your breakfast with this delightful Eggs Benedict recipe! Perfectly poached eggs, creamy avocado, and rich smoked salmon come together on toasted whole grain muffins for a satisfying brunch treat. Discover simple steps, essential tips, and tasty variations that will impress your family and friends.

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Ingredients

2 large eggs

1 ripe avocado, mashed

100g smoked salmon

2 whole grain English muffins, split in half

1 tablespoon white wine vinegar

1 tablespoon butter

Salt and pepper to taste

Fresh dill, for garnish

A squeeze of lemon juice

Instructions

Prepare the Poaching Water: In a medium saucepan, fill it with about 3 inches of water. Bring it to a gentle simmer and add the white wine vinegar. The vinegar helps the egg whites to set quickly.

Poach the Eggs: Crack one egg into a small bowl. Using a spoon, create a gentle whirlpool in the simmering water and carefully drop the egg into the center. Cook for 3-4 minutes for a runny yolk or longer based on desired doneness. Repeat for the second egg.

Toast the English Muffins: While the eggs are poaching, toast the English muffin halves until golden brown. Spread a little butter on each half while still warm.

Assemble the Benedict: On each toasted muffin half, spread a generous layer of the mashed avocado. Top with slices of smoked salmon, then carefully place the poached eggs on top.

Season and Garnish: Season the assembled Eggs Benedict with salt, freshly cracked black pepper, and a squeeze of lemon juice for brightness. Garnish with fresh dill.

Serve Immediately: Enjoy your gourmet egg benedict right away while the eggs are still warm and runny!

Prep Time: 10 mins | Total Time: 20 mins | Servings: 2