
- Serves 2
- Prep Time: 10 mins
- Cook Time: 20 mins
Ingredients
- 2 Wholegrain or ancient grain English muffins
- 4 Very fresh large, free-range eggs
- 4 MOWI smoked salmon slices
- For the Hollandaise
- 1/2 Ripe avocado
- 1 tsp Lemon juice
- Tabasco or hot sauce – a few drops
- Pinch of salt
- 2 tbsp Olive oil –
- Chopped chives or a pinch of paprika to garnish (optional)
Method
-
1
Add a tablespoon of vinegar or lemon juice to a pan of just simmering water.
-
2
Crack the eggs into the water and poach until the whites are firm. Remove with a slotted spoon and drain on a paper towel.
-
3
While the eggs are poaching split and toast the muffins.
-
4
To make the Hollandaise sauce, put the avocado, lemon juice, tabasco, salt and hot water into a blender. Blend to a puree and, with the blender still running, slowly pour the olive oil in until you have a smooth consistency.
-
5
Butter the muffins and top each half with a slice of salmon. Place a poached egg on the salmon and top with your sauce.
-
6
Garnish and serve immediately.
Comments
Breakfast ideas
Eggs royale and avocado hollandaise