Something in between a snack, sandwich and main course, egg Benedict with salmon and avocado is perfect for breakfast. A minimum of ingredients, but a maximum of gustatory pleasure.
Ingredients
- Bread - 200 g
- Salmon - 50 g
- Avocado - 1 half
- Chicken eggs - 2 pieces
- Egg yolks - 1 piece
- Butter - 80 g
- Lemon juice - 1 tbsp.l
- Spices and seasonings - 1 h.l .
Step-by-step cooking recipe
Cut the bread into portions and fry in a frying pan in butter.
Cut avocado and fish into strips.
Let's start with the hollandaise sauce. We put a saucepan or an iron bowl on a water bath, melt the oil. We begin to beat the yolk with a whisk, add oil in a thin stream and continue to beat. Add lemon juice, salt and spices to taste, whisk for another minute and put aside.
Boil the water, make a funnel and drive the eggs in there. Cook for a couple of minutes and take it out. Eggs should be liquid inside.
Forming a dish. Put the bread on a plate, put the fish, avocado and eggs on top. Season with salt and pepper. At the end, pour over the sauce and serve.
