Eggs benedict in hollandaise sauce with salmon and avocado

- In a bowl and with the help of the shell. Separate the yolk from the white. We need 4 yolks for the sauce. Best free range eggs

- Heat 100-120 grams of butter over medium-low heat. - When melted, remove the white foam with a skimmer.

For the hollandaise sauce, add in the blender: - the 4 egg yolks - salt and pepper - 1/4 lemon juice - beat it all together and as if it were a mayonnaise, add the melted butter little by little while beating to obtain a dense texture.

For the eggs benedict: - Cover a bowl with cling film and add a little oil (this prevents the egg from sticking to the plastic). - Add the egg, salt and pepper - Close the egg with the cling film and close it completely with the help of a pair of tweezers or string.

- Bring a saucepan of water to boiling point - Add the eggs 2 minutes and 20 seconds

To prepare the dish: - Toast 2 Vienna breads - On the base place half an avocado sliced on each loaf. - Add the smoked salmon - Place the egg (be careful when removing the plastic, it is better to cut under the clamp with the scissors and remove it slowly). - Place hollandaise sauce on top of the egg - Garnish with chives

A good dish for a bruch that you can accompany with some juice. In my case of kiwi, banana, arugula and oats (in my profile the recipe).