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- 4 large eggs - 2 English muffins, split and toasted - 4 slices of smoked salmon - 1 ripe avocado, sliced - 2 tablespoons white vinegar - Salt and pepper to taste - Fresh chives, finely chopped (for garnish)

Egg Benedict

Impress your guests with this delightful Egg Benedict recipe that's perfect for brunch! Learn how to poach eggs to perfection and whip up a zesty citrus hollandaise sauce for an elegant touch. With fresh ingredients like smoked salmon and avocado, this dish is both stylish and delicious. Ready to create a breakfast masterpiece? Click through for the full recipe and step-by-step instructions to elevate your hosting game!
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Ingredients
  

4 large eggs

2 English muffins, split and toasted

4 slices of smoked salmon

1 ripe avocado, sliced

2 tablespoons white vinegar

Salt and pepper to taste

Fresh chives, finely chopped (for garnish)

For the Citrus Hollandaise Sauce:

2 large egg yolks

1 tablespoon fresh lemon juice

1 tablespoon fresh orange juice

1/2 cup unsalted butter, melted

Salt and cayenne pepper to taste

Instructions
 

Prepare the Citrus Hollandaise Sauce: In a heatproof bowl, whisk together the egg yolks, lemon juice, and orange juice. Place the bowl over a pot of gently simmering water (double boiler method) to create steam. Whisk continuously until the mixture is thickened and pale, about 2-3 minutes.

    Slowly drizzle in the melted butter while continuing to whisk. The sauce should become creamy and smooth. Season with salt and a pinch of cayenne pepper. Once done, remove from heat and keep warm.

      Poach the Eggs: Fill a wide saucepan with water and add the white vinegar. Bring it to a simmer over medium heat.

        Crack an egg into a small bowl, then gently slide it into the simmering water. Repeat with the remaining eggs, poaching them for about 3-4 minutes until the whites are set but the yolks remain runny.

          While the eggs are poaching, arrange the toasted English muffin halves on plates. Top each half with a slice of smoked salmon and a few slices of avocado.

            Use a slotted spoon to carefully remove the poached eggs from the water, allowing excess water to drain. Place one poached egg on top of each muffin half.

              Generously drizzle the warm citrus hollandaise sauce over each egg.

                Season with salt and pepper, then sprinkle the chopped chives over the top for a fresh finish.

                  Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Serves 2

                    - Presentation Tips: Serve the Egg Benedict on a warm plate with a side of mixed greens for color. Garnish with extra chives and a wedge of lemon for a refreshing touch. Enjoy!