Salmon Eggs Benedict with Avocado Hollandaise Sauce
A delicious twist on a breakfast classic, this Salmon Eggs Benedict is sure to become a new favorite. Top with avocado hollandaise for the perfect creamy addition.
For the Hollandaise: In a blender combine ½ a ripe avocado and 2 pinch of salt and pepper with 2 tsps of lemon juice and 1/3 cup of water. Blend until smooth (approximately a minute and a half). While still blending, add 1 tablespoons of olive oil and continue to blend until combined. Set aside.
Then, In the small saucepan add a ½ tbsp of olive oil and a handful of spinach, salt and pepper. Flip the spinach a couple times so that is coated in the olive oil and cook down until the spinach is wilted. Remove from heat for later use.
In a small non-stick pan heat Trifecta salmon over low heat. When salmon is warm to the touch turn up head to medium to lightly brown and crisp up the salmon filet.
While heating the salmon, toast the English muffin and eggs.
To plate, place a portion of the wilted spinach on the English muffin and layer the browned salmon and poached egg. Top with the avocado hollandaise and some red pepper flakes.
Servings: 1 | Calories Per Serving: 450