One thing I absolutely LOVE about living in San Francisco, is how seriously people take brunch! San Franciscans have definitely gotten brunch & day drinking down to a science. Some popular restaurants are only open for brunch, 9am-3pm. It’s so popular they are able to shut their doors in the afternoon and probably laugh amongst themselves at all of the patrons nursing their hangovers with bottomless mimosa’s.
The people watching in these line ups are pretty amusing to say the least! If you were to ask some of these people to wait 3 minutes for an uber, 10 minutes for a drip coffee or behind 3 people at Trader Joe’s; forget it! However, if you ask them to wait in line for over an hour at their favorite local brunch spot, they will do it with pleasure! I’m touched by the commitment and my fiancé & I partake in brunch shenganigans once a week. On the other day, we enjoy a leisurely brunch at home.
Today I was super excited to try a new brunch recipe for the blog! Eggs Benedict is without a doubt my favorite brunch item but it’s pretty unhealthy! I wanted to create a lighter recipe that would still satisfy my craving for this high fat dish. I also opted to make a gluten free benny for my celiac friends out there. Whaaat whaaat!
Smoked Salmon is a great source of healthy oils and fats, dietary protein and iron but like everything else, moderation is key. Even though there are many wonderful benefits of eating smoked salmon, it is rather high in sodium, so don’t eat it all day, everyday. Alright?
Removing the english muffin and swapping it with avocado is such an easy way to get rid of unhealthy carbs. I’m trying to eat less bread these days and the struggle is definitely real, but with this dish I didn’t miss it! This Smoked Salmon Benedict with Avocado was all I dreamed of and more. My fiancé is already asking me to make it again next weekend.
Please note that this recipe only serves 2 people so keep that in mind when buying your ingredients.
Drizzle my Herbed Crème Fraïche Dressing over top of the benny and enjoy!!
- 5 ounce piece of smoked salmon, divided in two pieces
- half an avocado, sliced lengthwise
- 2 eggs, poached
- 2 tsp white vinegar
- 1 tsp salt
- salt & fresh ground pepper, to taste
- 1 tbsp minced chives to garnish
- Add enough water to come 1 inch up the side of a narrow, deep 2-quart saucier.
- Add 1 teaspoon kosher salt and 2 teaspoons white vinegar and bring to a simmer over medium heat.
- Meanwhile, crack 1 cold large egg into a small dish or bowl.
- Use the handle of a whisk or spoon to quickly stir the water in one direction until it's all smoothly spinning around.
- Carefully drop the egg into the center of the whirlpool. The swirling water will help prevent the white from "feathering," or spreading out in the pan. This 'whirlpool method' only works for 1 or 2 eggs. If you're making a larger batch, do not stir each time you add a new egg.
- Turn off the heat, cover the pan and leave for 5 minutes. REALLY leave it for 5 minutes. As in don't lift the cover and peak! This will ruin your poached eggs!
- While eggs are poaching, slice avocado and place 3 flat piece of avocado on a plate.
- Place a piece of salmon on the avocado.
- Using a slotted spoon, remove the poached egg from the sauce pan and place on top of the salmon.
- Top with Herbed Crème Fraïche Dressing and minced chives!
- Lift it out: Remove the egg with a slotted spoon and serve immediately. Alter
- Read more at: http://www.foodnetwork.com/recipes/alton-brown/perfect-poached-eggs-recipe.html?oc=linkback