Meat, poultry, fish

romantic, eggs, avocado, almond

Eggs Benedict with salmon and avocado

Start the day in decadent fashion with this sexy brunch dish

Share on FacebookPin on PinterestShare on LinkedIn

Quantity: For 2


4 really fresh eggs
2 tablespoons white wine vinegar
125 g melted butter
1 tablespoon chopped chives
1 crumpet or soft white bun
2 slices of smoked salmon
½ ripe avocado, thinly sliced
zest of ½ lemon


Making the sauce: Bring a small pan of water almost to the boil. Separate two eggs and whisk the yolks with a teaspoon of vinegar, a pinch of salt and a tablespoon of ice cold water in a glass bowl which you place on the pan of water (bain marie). Whisk the egg yolks for about 4 minutes until they are light and thick. Remove from heat and gently whisk little by the melted butter, a little at a time into the sauce. If the sauce becomes too thick, dilute with a tablespoon of water. Stir the chives into the sauce and season with salt and pepper. Keep the sauce warm.

Bring a large pan of water with a dash of vinegar almost to a boil. Swirl the water around vigorously to create a whirlpool in the centre of the pan, break an egg and gently pour in the middle of the swirl. Cook the egg for 2-4 minutes until the whites have solidified.

Prepare the Crumpets: Meanwhile split the crumpet or bun into 2 halves and toast golden and crispy. Place each on a pretty plate, drape with a slice of salmon, some avo slivers and top with a poached egg. Ladle some sauce over the eggs and sprinkle with extra chopped chives and lemon zest and serve.