Brunch is a thing in La Jolla. Shall I mention expensive brunches? We’re talking $15 French toast. My sister was actually telling me about some neighborhood in the Westwood area and there’s brunch places that sell 1 pancake for $22. Sorry, no thank you (#brokecollegestudent). I have to admit, however, that some brunch places in La Jolla/San Diego are AMAZING and it’s worth the splurge every once in a while. I have paid $15 for french toast on multiple occasions…
Anyways, eggs benedict have always been a fascinating brunch option that many of my friends seem to always gravitate towards. I personally am not a big fan of runny eggs, but I’ve always wanted to make poached eggs. They’re so much fun to make once you get them right! I attempted this eggs benedict recipe with salmon and avocado, and it was (in my humble opinion) one of the best breakfasts I’ve ever made. The pieces of salmon (or lox) make it so fancy that they’re actually called “Eggs Royale,” according to Google. I honestly have no idea what the difference is between smoked salmon or lox, or if it even tastes that different. Regardless, these eggs royale will still make you feel like a king or queen. And the cost of making this was only like $9!! Both my roommate and I were stuffed. SO BOMB.
We even made some country style potatoes like they do in all those fancy restaurants-just bake some chopped potatoes, then pan-fry with some onions, bell peppers, paprika, salt, pepper and some other seasonings! Sometimes I think to myself that if all fails I will just open up my own brunch place.
Because who can resist some good yolk porn.
- 1 English muffin, toasted
- 4-6 pieces smoked salmon or lox
- 1 avocado, sliced
- 1 handful spinach
- 2 eggs
- 1 tablespoon vinegar
- 1 egg yolk
- 2 teaspoons lemon juice
- 1/8 teaspoon salt
- 1/8 teaspoon white pepper
- 2 ounces (4 tablespoons) unsalted butter, cut into 8 pieces
- 1-1/2 teaspoons water
- Spread butter on each half of the English muffin, and toast for 3-5 minutes or until crispy and golden brown.
- Heat water in small saucepan (about 2/3 full) until simmering.
- Add a couple of drops of vinegar.
- Use knife or spoon to create a whirlpool of water by circling the utensil in round motions around the saucepan.
- Crack egg in a small bowl.
- Pour egg gently into the whirlpool, allowing motion of the water to wrap the egg whites around the yolk.
- Cook for 3-4 minutes.
- Remove egg with slotted spoon onto a paper towel.
- Choose small metal or heatproof bowl on top of a small saucepan filled with water, making sure the bottom of the bowl does not touch the water.
- Place saucepan over medium-high heat and bring water to a simmer.
- Mix egg yolk, lemon juice, salt and pepper in small bowl, whisking until pale yellow in color.
- Place bowl over the saucepan and continue whisking until mixture thickens, removing from heat every 30 seconds to avoid cooking the egg mixture.
- Add one piece of butter, whisking until melted and incorporated.
- Continue with remaining pieces of butter.
- Whisk in 1-1/2 teaspoons water, and adjust lemon juice, salt and pepper to taste (if needed).
- Mixture will appear smooth, thick and glossy.
- Place spinach on top of toasted English muffin.
- Place sliced avocados on top of spinach.
- Place 2-3 slices of smoked salmon on top of avocados.
- Gently place one poached egg on top of each half of the muffin.
- Spoon hollandaise sauce on top of each poached egg.
- Sprinkle with cayenne pepper and serve.
Bon appétit! ♥