Egg Benedict with smoked salmon & avocado

My April Easter recipe in April’s Sheridan Road Magazine/Country Magazine and Hinsdale Living!

Eggs Benedict With Smoked Salmon and Avocado.

Rise and shine to greet the day with this brunch favorite: Eggs Benedict With Smoked Salmon and Avocado

Serves 2

• 4 Eggs
• 2 English muffins
• 8 Slices of smoked salmon
• 1 Avocado
• Chopped chives or dill

For the hollandaise sauce

• 2 Teaspoons lemon juice
• 2 Teaspoons white vinegar
• 3 Egg yolks
• 1/2 Cup unsalted butter

First prepare the hollandaise sauce. Put lemon juice and vinegar in a small bowl, add the egg yolks, and whisk with a balloon whisk until light and frothy. Place the bowl over a pan of simmering water and whisk until mixture thickens. Gradually add the butter, whisking constantly until thick—if it looks like it might be splitting, then whisk off the heat for a few minutes. Season with salt and pepper and keep warm.

To poach the eggs, bring a large pan of water to a boil. Lower the heat so that the water is simmering gently. Stir the water until you have a slight whirlpool, then slide in the eggs one by one. Cook each egg for about 4 minutes, then remove with a slotted spoon. The key to a perfect poached egg is using fresh eggs. If your eggs are not fresh you may need to add a dash of vinegar to the water.

Slice and lightly toast and butter the muffins, then add slices of salmon and avocado to each half. Top each with an egg, spoon hollandaise sauce over the egg and garnish with chopped chives or dill.