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- 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

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