Smoked Salmon Benedict Recipe

Directions

1. 1

   Prepare the Avocado Hollandaise

   In a blender, combine the avocado, melted butter, lemon juice, salt, and black pepper. Blend until smooth and creamy. Set aside.

2. 2

   Fry the Capers

   In a small pan, heat a little oil over medium heat. Add the capers and fry until they are crispy. Remove and drain on paper towels.

3. 3

   Grill the Tomato

   Slice the tomato in half and grill on a medium heat until slightly charred and warm. Set aside.

4. 4

   Poach the Eggs

   Bring a pot of water to a gentle simmer. Crack each egg into a small bowl and gently slide them into the water. Poach for about 3-4 minutes or until the whites are set but the yolks are still runny. Remove with a slotted spoon.

5. 5

   Toast the English Muffins

   While the eggs are poaching, toast the English muffins until golden brown.

6. 6

   Assemble the Benedict

   On each toasted English muffin half, layer the grilled tomato, smoked salmon, and poached egg. Drizzle with avocado hollandaise and sprinkle with fried capers.