Egg with Salmon, Mushrooms and Asparagus with Avocado Hollandaise Sauce

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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.

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Prep: 10 mins

Cooking time: 30 mins

Serves: 2

Ingredients

- 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

-Butter

-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

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Instructions

1. Make the avocado hollandaise sauce by adding in the food processor the ingredients above.

2. Wash and chop the mushrooms.

3. Fry mushrooms in butter, garlic parsley in a frying pan on a low medium heat.

4. Fry 8 asparagus stalks in the frying pan on a medium heat.

5. Fry slices of salmon on a medium heat.

6. Place food on a plate and place in the oven at 70 deg Celsius to keep warm.

7. Fry an egg on a medium until cooked.

8. Serve the egg with the rest of the food.

9. Garnish with avocado hollandaise sauce.

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