- Add a tablespoon of vinegar or lemon juice to a pan of just simmering water.
- Crack the eggs into the water and poach until the whites are firm. Remove with a slotted spoon and drain on a paper towel.
- While the eggs are poaching split and toast the muffins.
- To make the Hollandaise sauce, put the avocado, lemon juice, tabasco, salt and hot water into a blender. Blend to a puree and, with the blender still running, slowly pour the olive oil in until you have a smooth consistency.
- Butter the muffins and top each half with a slice of salmon. Place a poached egg on the salmon and top with your sauce.
- Garnish and serve immediately.
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