Smoked Salmon and Avocado Eggs Benedict 2.000

Dixie D. Vereen for The Washington Post

Dinner in Minutes Dec 1, 2015

Mazel tov! You're just over the season's first big cooking -- or eating -- hump. Here's a quick breakfast-for-dinner meal designed to get you in and out of the kitchen faster than you can say "holiday baking holiday decorating holiday shopping." Due to the presence of luscious avocado and a little chipotle charm, lime juice stands in for lemon in the hollandaise-like blender sauce.

You'll need a teaspoon or two of distilled white vinegar for the poaching water; it helps keep the egg white together.

Serve on a tray; eat it warm, with your feet up.


Servings:
2

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 2 servings

Ingredients
  • For the sauce
  • 4 tablespoons (1/2 stick) unsalted butter
  • 1 lime
  • 1 large egg
  • 1/4 to 1/2 teaspoon chipotle powder
  • Water (optional)
  • For assembly
  • 2 large eggs
  • 2 English muffins, preferably whole-wheat
  • Flesh of 1 ripe avocado
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 ounces thinly sliced smoked salmon

Directions

For the sauce: Place the butter in a microwave-safe cup; melt in the microwave on LOW, then let cool for 2 minutes.

Cut the lime in half; squeeze all its juice into a blender, then add the egg and chipotle powder (to taste), pulsing a few times to combine. Remove the knob in the center of the lid. On high speed, gradually pour in the melted butter, pureeing to create a thickened sauce. If it becomes too thick to pour, add water in teaspoon increments as needed. Transfer to a container with a pouring spout, such as a liquid measuring cup.

For assembly: Bring a small saucepan of water to a boil over medium-high heat, then reduce the heat to medium. (Now's the time to add that distilled white vinegar.)

Crack each egg into its own separate cup. Gently pour each one into the hot water. (Some folks get the water swirling first, but it’s not necessary here.) Poach for 2 to 3 minutes, to your desired consistency of egg yolk.

Meanwhile, split the English muffins in half and toast them. Mash the avocado flesh in a medium bowl with the salt and pepper; spread it on all the toasted muffin halves, placing two halves on each plate.

Top the muffin halves with equal amounts of the smoked salmon. Use a slotted spoon to transfer a poached egg, first shaking it gently to let it drain over the saucepan, to one of the smoked-salmon platforms on each plate. Immediately pour half of the sauce over the eggs.

Pass the remaining sauce at the table.

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Recipe Source

Adapted from “Dinner for Two: Easy and Innovative Recipes for One, Two or a Few,” by Julie Wampler (Countryman Press, 2015).

Tested by Bonnie S. Benwick.

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