Benedict with Salmon
Breakfasts • French
Description
Benedict with Salmon
Ingredients
- Brioche 0 oz
- Cheshire Cheese 0 oz
- Fresh basil leaves 0 oz
- Lightly Salted Red Fish 0 oz
- Chicken Egg 1 piece
- Grated Pecorino Pepato Cheese 0 oz
- Smoked salt ½ g
- Béchamel sauce 0 fl oz
- Whole egg 3 pieces
- Apple Wine 0 fl oz
- Butter 0 oz
- Starch film 0 oz
- Meyer Lemon Juice 0 fl oz
- Salt 0 oz
Step-by-Step Guide
Step 1
Prepare the hollandaise sauce. Combine 3 egg yolks with white wine, lemon juice, and starch, while heating the salt in a water bath until thickened, then whisk in the room temperature butter. Combine everything.
Step 2
Prepare the poached egg. In a pot, bring water to a boil, add salt and wine vinegar. Use a whisk to create a whirlpool, and gently introduce the cracked egg into the center of the boiling water. Cook on low heat for 1 minute.
Step 3
Take a toast, spread with butter, and toast it.
Step 4
Place cheddar cheese on the toast and lightly bake.
Step 5
On the baked toast with cheese, layer fresh spinach leaves, lightly salted salmon, and the poached egg.
Step 6
Then drizzle everything with hollandaise sauce, sprinkle with grated Parmesan cheese and smoked paprika.
Step 7
Enjoy your meal.
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