Egg with Salmon, Mushrooms and Asparagus with Avocado Hollandaise Sauce
I’ve always wanted to have smoked salmon for breakfast. Another thing I wanted to try is avocado hollandaise sauce. Smoked salmon is a great addition to have with the crunchy asparagus and garlicky mushrooms. Avocado hollandaise sauce is great with everything.
This breakfast is a healthier alternative and there are cooked vegetables, smoked salmon and avocado for your omega and a runny egg. Of course if you prefer hard yolk then that make that adjustment to this recipe. This meal is also great to have for brunch.
Prep: 10 mins
Cooking time: 30 mins
- 2 medium sized eggs
- 1/2 pack of asparagus
- 3 Chestnut Mushrooms
- 4 Slices of smoked salmon
-1 Tsp parsley (coriander is another option)
-1 Tsp chopped garlic
-Salt and pepper to taste
Avocado Hollandaise Sauce
-1 Ripe Avocado (chopped)
-2 Tbsp of olive oil. -2 Tbsp of lemon juice.
-1 Tsp Garlic Paste
-Salt and Pepper to taste
*Add water for preferred consistency
Make the avocado hollandaise sauce by adding in the food processor the ingredients above.
Wash and chop the mushrooms.
Fry mushrooms in butter, garlic parsley in a frying pan on a low medium heat.
Fry 8 asparagus stalks in the frying pan on a medium heat.
Fry slices of salmon on a medium heat.
Place food on a plate and place in the oven at 70 deg Celsius to keep warm.
Fry an egg on a medium until cooked.
Serve the egg with the rest of the food.
Garnish with avocado hollandaise sauce.