Salmon, Avocado, and Bagel Eggs Benedict

Give your eggs benedict an extravagant boost with smoked salmon and slices of avocado
Eggs Benedict

Photo Modified: Flickr / Jon Mountjoy / CC BY 4.0

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.

4
Servings
Deliver Ingredients

Ingredients

  • 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

Directions

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.

Salmon Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Salmon Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.

Salmon Wine Pairing

Pinot gris/grigio, sauvignon blanc, sémillon, albariño, or rosé with most cooked salmon dishes; pinot noir with salmon in red wine or other strong sauce; grüner veltliner, rosé, or vintage or non-vintage champagne or sparkling wine with smoked salmon.