- 3 egg yolks
- 1 tbsp lemon juice
- salt and pepper to taste
- 8½ tbsp unsalted butter
- 2 avocados, pitted and skinned
- 4 eggs
- 5 oz. smoked salmon
- Take a large-mouthed mason jar, or any microwave-safe container that your immersion blender will comfortably fit inside. Place the butter in the container and then melt it in the microwave, about 20 seconds.
- Add the egg yolks and lemon juice into the butter. Place the hand blender at the bottom of the jar and blend until a white creamy layer is formed. Then slowly lift and lower the blender to create a creamy sauce. Season with salt and pepper to taste.
- Place a saucepan with water on the stove and bring to a boil. Reduce heat to medium low.
- Crack your eggs into a measuring cup, one at a time, and then gently slide each into the water. Stirring the water in a circle to create a small vortex will prevent the egg white from dispersing too far from the yolk. Cook for 3-4 minutes, depending on your preference for yolk consistency. Remove the poached eggs with a slotted spoon and place on a paper towel to absorb excess water.
- Cut the avocados in half and remove the stones and skin. Make a slice across the base of each half so it will sit evenly on the plate. Top each half with an egg, and top with a generous dollop of hollandaise sauce. Place some smoked salmon on the plate.
- This dish needs to be eaten straight away and does not keep or reheat. Leftover hollandaise sauce can be stored in a jar in the fridge for up to 4 days.