- 2 English muffins
- 4 slices Belhaven Cure Smoked Salmon
- 4 poached eggs
- 1 bunch of spinach leaves
For the hollandaise sauce:
- 3 large egg yolks
- 1.5 tbsp lemon juice
- Pinch of cayenne pepper
- 1/4 tsp salt
- 1 tbsp unsalted butter, melted
To make the hollandaise, combine the egg yolks, lemon juice, cayenne and salt in a blender until pale yellow in color, about 30-60 seconds. With the motor running, add the butter in a slow stream until emulsified.
To assemble the eggs benedict, slice each muffin in half and place the sliced avocado and spinach on each muffin half. Top with the smoked salmon and poached egg, drizzling the tops with hollandaise sauce. Serve immediately.
Recipe adapted from Damn Delicious
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