Eggs Benedict, Salmon and Avocado with Easy Hollandaise Sauce - New Zealand Avocado
Eggs Benedict, Salmon and Avocado with Easy Hollandaise Sauce Ingredients - 4 sourdough buns, sliced in halves and lightly toasted - 1 tbsp mayonnaise - 8
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Cooking tools:
- Blender
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- Plate
- Mason jar
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- Slotted spoon
- Paper towel
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- Chef's knife
- Cutting board
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- Measuring cup
- Serving platter
Ingredients
- 4 sourdough buns, sliced in halves and lightly toasted
- 1 tbsp mayonnaise
- 8 Woodland Free Range Eggs
- 2 tbsp DYC white vinegar
- 8 slices Regal Cold Smoked Salmon
- 1 NZ avocado, sliced
- 3 Woodland Free Range Egg Yolks
- 1 tbsp freshly squeezed lemon juice
- 1 tsp Dijon mustard
- ¼ tsp salt
- A pinch cayenne pepper
- ½ cup melted butter
- Superb Herb Micro radish
- Handee paper towels
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