Serves 3

Prep Time: 45 mins


For guacamole

2 ripe avocados
½ onion, finely chopped
½ tsp lemon zest
1 tbsp. lemon juice
1tbsp. olive oil
½ tsp. chilli flakes
salt and pepper

For Hollandaise sauce;

2 duck yolks
1tbsp white wine vinegar
½ block butter, melted
Salt & pepper

For the rest

8 eggs
4 sheets of cling film (30x30cm)
2 sesame seed buns
4 tsp. pink caviar
200g smoked salmon
Dill leaves



Whisk 2 yolks in a bowl and place in bigger bowl on heat and continue to whisk. Add in white wine vinegar and continue to stir continuously. Slowly add in melted butter and mix until texture is thick. Set aside.


Mash avocados with a fork, leaving texture lumpy. Add all other ingredients and mix together.

Poached Eggs

Coat 1 side of cling film sheets with olive oil and place all four layered deep in bowl. Crack in 2 eggs, wrap them in the cling film and secure with knot. Repeat the knot four times. Place in simmering water for 8mins. Remove and slit open with knife.

Eggs Benedict

Slice buns in half and coat each half with guacamole. Add 50g salmon and gently place poached egg and coat with hollandaise. Top with a dollop of caviar and garnish with dill and pepper.