Poached Eggs with Salmon and Avocado

This is my favorite breakfast. I love poached eggs! It takes some time to make them, but they are so worth the effort! Perfect for a lazy Sunday morning when you don’t have to rush anywhere. I like traditional eggs Benedict with Canadian bacon, but this is a nice variation. You may buy Hollandaise sauce in a jar to  make your life easier in the morning, however, I highly recommend making your own sauce. It’s very easy to make and tastes so much better!

Put a pot with about 1 liter of water to  boil. In the meantime, make the  sauce.

Hollandaise Sauce

Ingredients (2 servings)

1 egg yolk (use extra large organic egg)

1 tablespoon lemon juice

1 tablespoon red wine vinegar

5 tablespoons butter (about 1/2 stick)



Whip egg yolk until it whitens. In a small pot bring lemon juice and vinegar to boil and slowly drizzle into the egg yolk  while still whisking it. In the same small pot, melt the butter on low heat and very slowly drizzle in the egg yolk mixture while whisking. Add salt and black pepper to taste and whisk until  smooth.

Poached Eggs

Ingredients (2 servings)

4 extra large organic eggs

2 whole wheat English muffins

4 oz. smoked salmon pieces

1/2 ripe avocado

3 tablespoons distilled vinegar

2 tablespoons salt

1 liter water

Black pepper (ground fresh from the mill)

Add 3 tablespoons vinegar and 2 tablespoons salt to the boiling water. Break each egg into a ramekin, be careful not to damage the eggs – make sure to not separate yolks and whites (it’s easier to put the egg into the boiling water from the ramekin rather than breaking it directly in the water). Cook eggs in two batches. Add two eggs into the boiling water and cook for 3 1/2 minutes until the outside white is done and the yolk remains soft. Gently transfer the cooked eggs to a small plate, sprinkle with salt and pepper to taste and cook the other two eggs.

Slice English muffins in halves and toast them. Spread avocado on each English muffin half. Cover each English muffin piece with smoked salmon and put the eggs on top. Spoon Hollandaise sauce over the eggs and serve at once.


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