No need to overpay for restaurant eggs benedict anymore. This homemade version is easy, tastier, and so much cheaper!
5 stars (2 ratings)
Ingredients
2English muffins, split and toasted
4slicessmoked salmon
1avocado, halved, seeded, peeled and sliced
2poached eggs, for serving
For the hollandaise sauce
3large egg yolks
1 ½tablespoonsfreshly squeezed lemon juice
Pinchof cayenne pepper, optional
¼teaspoonsalt
1cup2 sticks unsalted butter, melted
Instructions
To make the hollandaise, combine the egg yolks, lemon juice, cayenne and salt in a blender until pale yellow in color, about 30-60 seconds. With the motor running, add the butter in a slow stream until emulsified.
To assemble the eggs benedict, place the sliced smoked salmon on each English muffin. Top with the sliced avocado and poached egg, drizzling the tops with hollandaise sauce. Serve immediately.