In this quick breakfast-for-dinner meal, the presence of luscious avocado and a little chipotle and lime juice stand in for lemon in the hollandaise-like blender sauce.
A teaspoon of distilled white vinegar in the poaching water will keep the egg white together.
Smoked Salmon and Avocado Eggs Benedict
For the sauce
4 tablespoons (1/2 stick) unsalted butter
1 large egg
1/4 to 1/2 teaspoon chipotle powder
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
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. 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.
Nutrition per serving (using half the sauce): 490 calories, 26 g protein, 30 g carbohydrates, 31 g fat, 11 g saturated fat, 275 mg cholesterol, 1,010 mg sodium, 8 g dietary fiber, 3 g sugar