Enjoy this low carb and keto friendly breakfast smoked salmon egg benedict!
2 - 4
Slice House Foods Extra Firm Tofu into four pieces so it resembles a piece of bread. Pat tofu slices completely dry with a paper towel; this process is important since it will help make the slices crispier like toasted bread.
Set a large non-stick sauté pan on medium heat. Then spray a bit of cooking oil or add a sliver of butter before carefully placing the tofu slices on the pan. Cook for about 10 min on each side or until you see that it’s crispy with a golden brown color; you can also add a pinch of salt to the tofu slices as an option. Set aside on a paper napkin when done.
To poach the eggs, pour water into a pot so that’s about 6” deep. Let the water come to a simmer, not a boil. Add 1-2 tablespoon of white vinegar to the water. Crack an entire egg into the water very slowly. The water and vinegar mix will help keep the egg in a relatively circular shape. Let simmer for 3 min and turn off the heat. Let the egg sit in the hot water for about 8 min, depending on how runny you prefer your eggs. Repeat this step with all four eggs.
For the hollandaise sauce, timing is crucial. You will need to slowly melt 4oz of butter in a saucepan until it becomes clear. You may turn off the heat once it reaches this clarity. Do not let it turn brown or it will burn.
Whisk 4 egg yolks into a metal bowl, which you will need to let sit on top of a pot of simmer water (low heat). You must keep whisking the egg yolks or they will fully cook. Then slowly add in the melted butter as you continue to whisk the eggs. After you have blended the two together, add 2 tablespoons of lemon juice and cayenne. Give it one last whisk and set aside.
To create the eggs, slice half of an avocado onto each “tofu toast.” Add smoked salmon. Carefully add one egg to each slice. Slowly pour the hollandaise sauce on top. Feel free to sprinkle fresh dill on top.