Eggs Benedict with Smoked Salmon

⏳ Time

20 minutes

🥕 Ingredients

🍽️ Servings

Description

If the sauce starts to thicken, place the bowl back over a water bath and gently warm it. The best complement to this dish is green asparagus — it pairs wonderfully with poached eggs and hollandaise sauce.

Ingredients

White bread - 4 pieces
Smoked Salmon Flavored Croutons - 4 pieces
Chicken Egg - 4 pieces
Vinegar essence - 1 tablespoon
Whole egg - 4 pieces
Meyer Lemon Juice - 2 tablespoons
Water - 2 tablespoons
Butter - 4.2 oz
Salt - to taste
Ground Black Pepper - to taste
Herbs - to taste

Step by Step guide

Step 1

For the hollandaise sauce, combine the egg yolks in a bowl and whisk them. Add water and lemon juice, and whisk again. Place the bowl over a water bath and cook, stirring, until thickened. Remove from the water bath and, while continuing to whisk, slowly pour in the melted butter. Season with salt and pepper to taste. Keep the sauce warm until serving.

Step 2

For the poached eggs, fill a deep pot with water, add the vinegar, and bring to a boil. Crack an egg into a bowl and gently slide it into the boiling water. Ensure it doesn't stick to the bottom. Reduce the heat and keep the egg in the water for about one minute. Remove with a slotted spoon. Repeat with the remaining three eggs.

Step 3

Toast the slices of bread in the oven, then spread butter on them. Place a piece of smoked salmon on each slice, followed by a poached egg. Drizzle with hollandaise sauce, garnish with fresh herbs, and serve immediately.