Week 22: Smoked Salmon Brunch

Published by Emily,

After last week’s leafy black liquorice fiasco, I played it safe and refused to try any new vegetables this week. Instead, I used a foolproof focal ingredient this week: smoked salmon. If you’ve never tried smoked salmon - where the fridge have you been? Not at the smoked salmon fridge, that’s for sure. Cooking with smoked salmon is like baking with chocolate - you’ve gotta be pretty intoxicated to mess things up.
The main item on my little brunch menu was Smoked Salmon Eggs Benedict served on lightly toasted English muffins with avocado. There’s nothing wrong with cramming a bunch of healthy fats together into a sandwich… right? I sure hope so, because this instantly became one of my favourite brunch items ever. The elegant combination of flavours and textures was absolutely marvellous. I can’t think of a better way to kickstart a morning. The best part? It was cheap and easy.
But not as cheap and easy as the cucumber starters I made to accompany the sandwich. I couldn’t find a way to fit vegetables under the eggs benedict without potentially popping my jaw trying to eat it, so I made these cute and delicious cucumber bites:



I had a lot of fun making (and eating!) this week’s dish [and a half]. It was quick, almost as easy as microwave cooking, and scrumptious. It’s a must try!
RECIPE
Smoked Salmon Eggs Benedict Sandwich
Ingredients
1 English Muffin
1/2 an avocado
1 Egg, broken into a ramekin, or bowl
1 tbsp Vinegar
Smoked Salmon
Dill
Directions
Heat a saucepan of water, about 2-3 inches deep until it is almost boiling, but bubbles are not breaking the surface.
Toast the english muffin until the edges turn golden.
Slice the avocado and line the bottom muffin.
Place a generous amount of smoked salmon onto the avocado.
Stir the vinegar into the almost boiling water. Next, using a slotted spoon, stir the water in a clockwise motion to create a vortex. Gently pour the egg into the water. The egg whites should automatically coil around the yolk thanks to the vortex you have created. Cook for about 4 minutes. Use a slotted spoon to gently remove the poached egg. Place it on your sandwich, garnish with dill, and ENJOY!