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Tomorrow is National Egg’s Benedict Day and that has us really excited. If you’re not wanting to run out and have this classic recipe made for you, worry not, we have it right here for you to make yourself. Eggs Benedict is usually some variation of the following: hollandaise sauce, poached eggs, English muffin, bacon or ham, and cayenne pepper. Tasty, as always, no matter what. Yet, is it just us or is it super tiring eating the same version over and over? In honor of the day of this egg recipe, we opted to mix things up a bit and give a fun twist on the staple brunch delight. The result? A seafood version your mouth will forever be in love with. Here’s how to make it:
What You’ll Need –
For the Sauce
For the eggs
The Steps –
For the eggs: Measure water almost to rim level of your skillet. Add the vinegar and salt. Bring to simmer over med-high heat. Crack, cold, fresh egg into your custard dish. Slowly submerge the dish into your skillet, letting the egg slide quickly into the simmering water. Let it settle 3-5 minutes. Remove with slotted spoon. Repeat for other eggs. Toast your croissant, and split open. Layer on the avocado, lox, and then the egg. Pour a generous amount of your sauce on top. Sprinkle with pepper. Enjoy your masterpiece! Happy *almost* Eggs Benedict Day!