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Print Recipe
Eggs Benedict with Salmon, Avocado and Tahini Recipe
Not a classic cooking option. Instead of the rich hollandaise sauce, use avocado and tahini. Salmon instead of bacon.
Cook Time 20 minutes
Servings
Ingredients
Cook Time 20 minutes
Servings
Ingredients
Instructions
  1. Try to take the fish not too salty. Avocado - as ripe as possible. Toast the bread or make toast.
    Try to take the fish not too salty.
Avocado - as ripe as possible. Toast the bread or make toast.
  2. Peel the avocado. On each piece of bread, put one half of the avocado and mash it.
    Peel the avocado. On each piece of bread, put one half of the avocado and mash it.
  3. Put the fish on the avocado.
    Put the fish on the avocado.
  4. Make the sauce. In a bowl, pour about 1/3 Cup of tahini, lemon juice, salt, and paprika. And, constantly stirring, start adding water. We need to get the consistency of the sauce.
    Make the sauce. In a bowl, pour about 1/3 Cup of tahini, lemon juice, salt, and paprika. And, constantly stirring, start adding water. We need to get the consistency of the sauce.
  5. Boil the water and reduce the heat to low. Add one tablespoon of salt and two tablespoons of vinegar. This is what we need to make poached eggs.
    Boil the water and reduce the heat to low. Add one tablespoon of salt and two tablespoons of vinegar. This is what we need to make poached eggs.
  6. Prepare the egg. Next, take the egg in the left hand, and the Corolla in the right. Make a funnel in the pan and carefully pour the egg into the middle of it. Wait for 3 minutes and remove with a slotted spoon.
    Prepare the egg. Next, take the egg in the left hand, and the Corolla in the right. Make a funnel in the pan and carefully pour the egg into the middle of it. Wait for 3 minutes and remove with a slotted spoon.
  7. Spread the egg on the salmon.
    Spread the egg on the salmon.
  8. Top with sauce and sprinkle with sesame seeds. Bon appetit.
    Top with sauce and sprinkle with sesame seeds.
Bon appetit.

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