Hollandaise Sauce:
1. Whisk egg yolks & lemon juice together in a stainless steel bowl until the mixture thickens.
2. Place the bowl over a saucepan containing simmering water (water should not touch the bottom of the bowl). Continue to whisk rapidly. Take off heat periodically while whisking to prevent scrambled eggs.
3. Drizzle in melted butter & continue to whisk until the sauce thickens. Remove from heat, add paprika & salt to taste. Set aside.
Salmon Benedict:
1. Roughly chop red onion & dill. Set aside.
2. Fill a small bowl with ice water. Set aside. Crack 1-2 eggs (as many as you’re eating) in a separate bowl & set aside.
3. Boil water on high heat in a tall saucepan. Once it boils, begin whisking in a circle rapidly to make a whirlpool. Gently drop eggs into the center & continue to whisk in a circular motion on the surface layer to not break eggs.
4. When water starts boiling rapidly (2-3min), take out poached eggs with a mesh strainer & put them in your ice water bowl. Set aside.
5. Toast bread/bagel slices. (Optional: spread on cream cheese) Top with smoked salmon slices, red onion, capers, poached egg, hollandaise sauce, & dill.
Avocado (presentation):
1. Cut ripe avocado in half, take out core, remove skin layer. Slice thin layers of the avocado across the half. Gently pinch the avocado & line diagonally.
2. Start at the “short end” of the avocado & begin to curl in the avocado until it forms a circle then guide into a spiral. Use a large flat knife/spatula to transfer onto your toast.
3. Top avocado toast with extra virgin olive oil, salt, pepper, bee pollen, or other toppings of your choosing.
