PREPARATION: 15 min
COOKING: 10 min
2 English muffins, split and toasted
4 slices smoked salmon
2 eggs, poached
1 cup baby arugula
1 ripe avocado,peeled and chopped
1 teaspoon mustard
1 tablespoon plain Greek Yogurt
2 tablespoons warm water
Pinch of pink salt
To make the hollandaise, combine the avocado, mustard, yogurt, salt and water in a blender, about 30-60 seconds.
To serve, place arugula leaves on toasted muffin and top with the other half of the muffin.
Place sliced smoked salmon on each English muffin. Top with poached eggs, drizzling the tops with avocado hollandaise sauce.