Salmon, Avocado, and Bagel Eggs Benedict
This prettily layered eggs benedict sits atop a freshly toasted bagel for an indulgent start to the day.
This recipe is courtesy of Foodie Crush.
- Hollandaise sauce
- 1 Teaspoon white wine vinegar
- 8 eggs
- 4 bagels, cut in half
- 1/2 Pound smoked salmon, divided into 2-ounce portions
- 1 tomato, sliced
- 1 avocado, sliced
- Chili powder, for garnish
Preheat the oven to 400 degrees F.
Prepare hollandaise according to recipe, or package instructions.
Fill a saucepan with water, and bring almost to boiling point, when white bubbles form on the bottom of the pan. Add 1 teaspoon white wine vinegar.
Crack eggs into water, and gently spoon the water over the egg yolks. Cook for 3-5 minutes, until the whites are firm. Remove eggs from the water with a slotted spoon and set aside.
Toast the bagels, and top with layers of tomato, avocado, smoked salmon, and an egg. Spoon hollandaise over the eggs, sprinkle with chili powder, and serve.