Brunch Hollandaise Smoked Salmon Eggs Benedict
OLIVE OIL HOLLANDAISE
Ingredients for 8 servings
- 3 egg yolks
- juice from 1 lemon
- 2 1/2 tablespoons hot water
- 3/4 cup olive oil
- pinch of sea salt
- 1 tablespoon smoked paprika
Steps
Step 1
To a food processor (or blender), add egg yolks, hot water and lemon juice. Pulse blend for a few seconds until somewhat slushy.
Step 2
Set the food processor on a constant speed, then slowly pour in olive oil as it mixes. As the sauce forms/thickens, add a generous pinch of sea salt and the measured smoked paprika. Stop the food processor once you have reached your desired level of consistency as some may like it thicker/thinner than others. Season to taste with sea salt & pepper using a spatula.
Step 3
Set aside. Store in an airtight container in the fridge.
Smoked Salmon Eggs Benedict With Avocado
Ingredients for 1 serving
- 1/2 wheat English muffin, toasted
- (SUBSTITUTE: thick eggplant slice, roasted)
- 2 tablespoons mashed avocado
- 2 oz smoked salmon
- 1 poached egg
- 1 tablespoon white wine vinegar
- 2 tablespoons olive oil hollandaise
- Garnish
- fresh or dried dill
Steps
Step 1
Bring a pot of water to a boil. Add a pinch of sea salt & 1 tablespoon white wine vinegar. Crack an egg into a small dish/bowl, then dump the egg into the boiling water. Allow to cook for 3 – 5 minutes depending on how cooked you want the egg white. Use a slotted spoon to remove the egg and place on a paper towel.
Step 2
Toast the muffin half OR the eggplant.
Step 3
Add avocado, smoked salmon, the poached egg and hollandaise. Garnish with dill!
