Avocado Eggs Benedict
A luxurious twist on the classic, featuring perfectly poached eggs, silky avocado, and smoked salmon atop toasted bread, finished with a drizzle of olive oil and cracked pepper.
- Total time
- 25 min
- Servings
- 4
- Calories
- 350
- Protein
- 20g
Ingredients
- 4 slice bread slices
- 2 medium avocado
- 200 g smoked salmon
- 4 large eggs
- 1 tbsp white vinegar
- 2 tbsp olive oil
- 1 tsp black pepper
- 20 g microgreens
Instructions
- 1
Toast the 4 bread slices until golden and crisp, about 3-4 minutes per side. Set aside.
- 2
Bring a large pot of water to a gentle simmer, then add the 1 tbsp white vinegar. Stir to create a whirlpool.
- 3
Crack each of the 4 eggs into a small cup, then slide one at a time into the simmering water. Poach for 3-4 minutes until whites are set but yolks are still soft. Remove with a slotted spoon and drain on paper towels.
- 4
Halve and pit the 2 avocados, scoop the flesh into a bowl, and mash with a fork until chunky. Season with a pinch of salt and half of the 1 tsp black pepper.
- 5
Spread the mashed avocado evenly over the 4 toasted bread slices.
- 6
Top each with a portion of the 200g smoked salmon, then place a poached egg on top.
- 7
Drizzle with the 2 tbsp olive oil, sprinkle with the remaining black pepper, and garnish with the 20g microgreens. Serve immediately.
Tools you’ll need
- Large pot
- Slotted spoon
- Toaster or skillet
- Small bowl
- Fork
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