Smoked Salmon Eggs Benedict with Avocado Sauce

Preparation 10 Cook Time 20
Serves 2     adjust servings


  • 2 large eggs
  • Thinly shaved cucumbers
  • Smoked salmon
  • 1 cup water
  • 1 cup white vinegar
  • 1/2 large red onion, thinly sliced
  • 1 avocado
  • 1/2 cup sour cream
  • juice of one lime
  • 1/2 teaspoon salt
  • 1 clove garlic
  • Udi's Gluten-Free English Muffins


Bring 1cup water and 1 cup vinegar to a boil. Add onions to a mason jar and pour hot brine over the top. Let sit for at least 15 minutes for them to quick pickle.

Meanwhile, fill a sauce pot with 5 cups water. Bring it to a boil, add 1 tablespoon vinegar and slides eggs in with a spoon. Lower heat to barely a simmer and cook for 4 minutes for runny yolks, 5 minutes for thicker yolks. Remove from heat with slotted spoon and pat dry. 

Blend avocado, sour cream, lime juice, salt, and garlic to a food processor and blend until creamy. Add a little water if you would like it a little thinner in consistency. 

Then build your benedict, open face on the english muffins. A few slices of smoked salmon, shaved cucumber, poached eggs, pickled onion and then a hefty drizzle of avocado sauce.

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