Today Chung-Ah from Damn Delicious will have you uttering those very words with her guest post. This should come as no surprise after seeing some of her other posts such as Nutella Stuffed Cinnamon Sugar Muffins, Baby Back Ribs with Balsamic Peach BBQ Sauce, and Brown Butter White Chocolate Rice Krispies Treats. To top it off her pictures are fantastic.
One year ago: Slow Cooker French Dip Sandwich with Au Jus
I am so honored to be here today guest posting for Erin. I was able to meet her through twitter and other food blogs and I have to say that she is pretty amazing. She has the absolute best recipes, from homemade gnocchi to her most recent post, s’mores ice cream sandwiches (I know, amazing, right?). On top of all this amazing cooking, baking and blogging, she’s getting her PhD in biomedical sciences. Can you say brainiac?!
So with all the excitement of being here at The Spiffy Cookie, I’ve decided to share these smoked salmon eggs benedict for you guys. I made these not too long ago when Jason had a friend over and they were an absolute hit! The flavors were wonderfully balanced from the salty smoked salmon to the bright hollandaise flavors and the fresh avocado slices. Plus they’re a cinch to whip up, making it a perfect breakfast/brunch dish when you have guests over!
Smoked Salmon Eggs Benedict (adapted from The Shiksa in the Kitchen):
Yields 2 servings
- 2 English muffins, split and toasted
- 4 slices smoked salmon
- 1 avocado, thinly sliced
- 2 poached eggs, for serving
- Easy hollandaise sauce
To assemble the eggs benedict, place the sliced smoked salmon on each English muffin. Top with the sliced avocado and poached egg, drizzling the tops with hollandaise sauce. Serve immediately.