Here's a quick meal designed to get you in and out of the kitchen faster than you can say "holiday baking holiday decorating holiday shopping."
For the sauce:
4 tablespoons butter
1 large egg
1/4 to 1/2 teaspoon chipotle powder
1 to 2 teaspoons distilled vinegar
2 large eggs
2 English muffins, preferably whole-wheat
Flesh of 1 ripe avocado
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 ounces thinly sliced smoked salmon
1. For the sauce: melt in the microwave on low, then let cool for 2 minutes.
2. Cut the lime in half; squeeze juice into a blender, then add the egg and chipotle powder (to taste), pulsing a few times to combine. Remove the knob in the center of the lid. On high speed, gradually pour in the melted butter, pureeing to create a thickened sauce. If too thick to pour, add water in teaspoon increments as needed. Transfer to a container with a pouring spout, such as a liquid measuring cup.
3. For assembly: Bring a small saucepan of water to a boil over medium-high heat, then reduce the heat to medium. Add one to two teaspoons distilled white vinegar to the water.
4. Crack each egg into its own separate cup. Gently pour each one into the hot water. (Some get the water swirling first, but it's not necessary here.) Poach for 2 to 3 minutes, to your desired consistency of egg yolk.
5. Meanwhile, split the English muffins in half and toast them. Mash the avocado flesh in a medium bowl with the salt and pepper; spread it on all the muffin halves, placing two halves on each plate.
6. Top the muffin halves with equal amounts of smoked salmon. Use a slotted spoon to transfer a poached egg, first shaking it gently to let it drain over the saucepan, to one of the smoked-salmon platforms on each plate. Immediately pour half of the sauce over the eggs. Pass the remaining sauce.
- Adapted from Dinner for Two: Easy and Innovative Recipes for One, Two or a Few (Countryman Press, 2015).