I have been beyond slack on the blog lately, not totally on purpose.  I have been making a few different dishes but none have been very blog worthy (until this morning).  One attempt I was really hoping would turn out was a new cake recipe.  I was a bit disappointed after we got rained out (and wasped out – the bastards) from a Bon fire last weekend so instead of missing out on the s’mores, I baked a s’more cake.  Cool right?  Not really.  There was a lot of work to it and it was kind of a flop and I’ve been whining about it ever since.  Wah wah.

But I may have totally redeemed myself at breakfast this morning.  Moving away from cake, seafood is my favorite thing to eat!  I think I may have mentioned before, but I kind of judge people who don’t like fish…sorry…what’s wrong with you?  Unfortunately, the selection of “fresh” fish in Alberta totally sucks which is why when I visit Cape Breton or the west coast I tend to go overboard on my fish intake.  One of my favorite things to do with my grandmother when I go home in the summers is going to the fish man in Baddeck on Wednesdays.  Haha!!  We are like kids in a candy store in a small fridge trailer stocking up on mussels and halibut steaks.  The fish man is always really surprised by how much we purchase but I think we’re his favorite customers 😉

Eggs Benedict is often my go-to breakfast in restaurants and the more non-traditional they are the more curious I become.  I had a roast beef eggs benny complete with Yorkshire pudding last weekend at the Downtown Diner and it was bomb!!  But so so unhealthy!  So here is another version of a breakfast classic that is sure not to disappoint…unless you’re one of those weirdos who doesn’t like fish.  Enjoy!

Smoked Salmon Avocado Eggs Benedict

*Serves 2

Ingredients

2 tbsp vinegar
4 eggs
2 English muffins
1 avocado, mashed
1 tomato, sliced
6 oz. smoked salmon lox
salt and pepper

Directions

Poach eggs by bringing a saucepan filled with two-thirds of water to a gentle boil.  Add vinegar, reduce heat and bring to a simmer.  Crack the egg inside a soup ladle one at a time and set the ladle in the water for a few seconds before gently dropping the egg in the water.  Allow to simmer for 4-6 minutes or to desired doneness.  Gently remove cooked eggs and pat dry with paper towel.

Toast the English muffins and smear mashed avocado evenly between them.

Next layer on tomato slices and smoked salmon and top with the cooked eggs.  Season with salt and pepper.  Enjoy!

*You could add hollandaise sauce if you desire, I don’t much care for it so I left it out.  

By Three Happy Folk

Adapted from Fresh Chef Nikki