Whisk the egg yolks and lemon juice in a heatproof bowl over gently simmering water until slightly thickened. Slowly add the warm melted butter, whisking constantly until the sauce is smooth and creamy. Season with salt and keep warm. Meanwhile, bring a pot of water to a gentle simmer, add a splash of vinegar, and poach the eggs for about 3 minutes. Remove and drain on paper towels. Lightly butter the sourdough and toast in a pan until golden and crispy. Spread mashed avocado over the toast, add the smoked salmon, and place a poached egg on top. Spoon over the warm hollandaise sauce and finish with Angry Rooster Roasted Sesame & Nori Chili Crunch for a little extra heat and crunch.
Eggs Benedict with Smoked Salmon
