This recipe makes me want to open a Bed & Breakfast.
In my B&B I would put this Salmon & Avocado Egg Benedict Recipe on the menu every morning!
I have had a lot of good ideas in my life. Some of those ideas are now dreams. One of the ideas that I have that has never gone away is opening a Bed & Breakfast called “Good Morning”. Quite simple, right? I would have a Bed& Breakfast that would be located somewhere that isn’t quite the woods (too creepy) but definitely is kind of city-bound yet secluded. I would have somewhere between 7-10 rooms; modern meets contemporary meets cozy. There will be no TV and I’m still thinking if I should have Wi-Fi. I wouldn’t serve my breakfast on a hot buffet (with this Egg Benedict Recipe, of course) . Everyone would sit around a long beautifully decorated table and the food will be served on beautiful serving platters. I would use local and farmers ingredients and for a special touch, in the evenings, I would have local wine, beer, and chocolates. I have more ideas but I could write a single and detailed blog post about “Good Morning”.
Breakfast is my absolute most favorite meal of the day. In fact, my most favorite scent, this may surprise you, the smell of McDonalds in the morning. Well, any breakfast restaurant for that matter but McDonalds in the morning is particularly potent of the fresh breakfast smelling aroma that I crave. I wish there was a candle with scent of breakfast in the morning. I would light it every day. I love this Egg Benedict Recipe, not because it is a breakfast recipe, but because it was taken in the morning during breakfast. There is something about that morning light on food that just makes everything look gorgeous. Don’t you agree?! I just want to eat this all over again.
Eggs Benedict in any form is my husband most favorite thing to eat. He likes the runny egg thing and I don’t. I have a mental thing about it or something. Also, I think the yolk is too rich or something. I can’t really explain it to you that well but I hope you understand what I am trying to say. I just don’t get into the yolk thing. So, when I poach my eggs I poach them well done. It’s like having a soft hardboiled egg instead of a runny egg on your food. I am sure the French would disagree with my statement and say that I do not know good food….We! I KNOW they are tripping about how I made the hollandaise sauce…in a blender…we-we!!! But the one thing the French can’t do, is take away my “Good Morning” Bed and Breakfast, stop me from inventing a breakfast scented candle, and you from enjoying this for breakfast. Good Morning!
- HOLLANDAISE SAUCE
- 3 egg yolks
- 2 stick butter, melted
- 1 tbsp. fresh lemon juice
- ¼ tsp. salt
- ¼ tsp. pepper
- 4 oz. Smoked Salmon, sliced
- 1 avocado, sliced (8 slices)
- 4 eggs, poached
- 2 English muffins, toasted
- Dill leaves, garnish (optional)
- Smoked paprika, garnish (optional)
- Capers, garnish (optional)
- In a blender on low, add the egg yolks and slowly stream the melted butter into the blender. Keep the blender on low and add the lemon juice, salt, and pepper. Turn off blender and set aside.
- On a toasted English Muffin, add 1 ounce of smoked salmon on top of the English Muffin. Add 2 slices of avocado, the poached egg, and drizzle with hollandaise sauce. Sprinkle with dill and smoked paprika. Serve!