Smoked Salmon & Avocado Eggs Benedict

Ingredients

Eggs Benedict:

4 slices

ancient grain sourdough bread

2

ripe avocados, sliced

4 slices

smoked salmon

4

Naturegg Omega 3 eggs

1 tbsp

white vinegar or apple cider vinegar

fresh dill, for garnish (optional)

Hollandaise Sauce:

3

Naturegg Omega 3 eggs, egg yolks only

1 tsp

vinegar

3/4 cup

butter, melted

salt and freshly ground pepper, to taste

Directions

1. Poach Eggs: Bring a medium pot of water to a boil, reduce to a gentle simmer, and add 1 tablespoon of vinegar. Crack the eggs into a fine mesh strainer, then gently slide the eggs into the water. Poach eggs for about 3 minutes, until whites are set and yolks are soft. Remove eggs with a slotted spoon and set them aside.

2. Make Hollandaise Sauce: In a heatproof bowl, whisk together the egg yolks and vinegar. Place over a pot of gently simmering water (double boiler) and whisk constantly until thickened and slightly doubled in volume. Remove the bowl from heat and slowly drizzle in the melted butter, whisking continuously until smooth and creamy. Season with salt and pepper to taste and keep warm.

3. Assemble Eggs Benedict: Toast the sourdough slices, if desired. Divide the sliced avocado evenly among the toast. Layer smoked salmon over the avocado. Top each toast with a poached egg. Spoon warm hollandaise over the eggs, garnish with fresh dill if using, and serve immediately.