Lunch: Avocado Salmon Benedict with Chive Oil

Ingredients

1/2 cup extra-virgin olive oil
3 tablespoons chopped chives, plus more for garnish
Kosher salt and freshly ground black pepper

Instructions

For the oil: Put the olive oil, chives and some salt and pepper in a blender and blend until smooth. Strain, taste and season, and then set aside for later use. For the hollandaise: Place the egg yolks in a medium stainless steel bowl, set over (not in) a pot of simmering water. Whisk the yolks until pale yellow and fluffy. Slowly whisk in the clarified butter a few tablespoons at a time, until thickened. Add the lemon juice, salt, zest, black pepper and cayenne. Cover and keep in a warm spot until ready to use. For the benedict: Heat the oil in a medium cast-iron pan set over medium-high heat until almost smoking. Sprinkle the salmon with salt and pepper and place top-side down in the hot oil. Cook until deep golden brown, 3 to 4 minutes. Flip, reduce the heat to medium and cook until golden brown on the second side and medium-well doneness, another 3 to 5 minutes. Remove to a plate to rest the salmon. Line a plate with paper towels. Fill a medium saucepan halfway with cold water and add the vinegar. Bring to a simmer over medium heat. Crack each egg into separate ramekins. Stir the water, then carefully slip a few of the eggs into the water and cook until the whites are set and the yolk still runny, 3 to 4 minutes. Transfer to the paper towels and season with salt and pepper. Repeat for the remaining eggs. While the eggs are cooking, toast the bagels. Use a fork to break the salmon into large flakes. Butter each bagel half and season with salt and pepper. Top each half with some salmon, a poached egg and several slices of avocado. Spoon some hollandaise sauce over the tops, then drizzle with some chive oil and garnish with chopped chives. Serve immediately.
NotesCook's Note: This recipe makes about 2/3 cup of the chive oil; any leftover oil can be refrigerated for up to 3 days.