Eggs Benedict with Salmon
Breakfasts • American
Description
First, place the eggs in a deep bowl and fill it with warm water; the eggs should be at room temperature. The eggs must be fresh. It is better to change the water in the pot after every 2nd egg.
Ingredients
- Chicken Egg 3 pieces
- Whole egg 3 pieces
- Sourdough Bread 3 pieces
- Avocado ½ piece
- Asparagus 6 pieces
- Spanish onions ½ piece
- Semi-soft cream cheese 3 teaspoons
- Lightly Salted Red Fish 0 oz
- Dijon Mustard 1 teaspoon
- Dill 1 stem
- Meyer Lemon Juice 1 tablespoon
- Water 4 tablespoons
- Salt to taste
- Ground Black Pepper to taste
- Malt Vinegar 3 tablespoons
Step-by-Step Guide
Step 1
In a pot, bring water to a boil, add salt and wine vinegar. Use a whisk to create a whirlpool in the water, and gently introduce a cracked egg into the center. Carefully stop the water's rotation with the whisk to prevent the egg from spreading. Cook on low heat for 2-3 minutes until the egg white is set and no longer spreading. Gently remove the poached egg with a slotted spoon and transfer it to a bowl of cold water. Take the egg out of the water and carefully trim any uneven edges. Pat dry with a paper towel. Repeat this process for each egg.
Step 2
For the Hollandaise sauce: Place the egg yolks in a small metal bowl and set it over a double boiler (use the pot in which you boiled the eggs). Whisk the yolks and, while constantly stirring, add water and lemon juice as the yolks begin to thicken. Once thickened, remove the bowl from the double boiler and add salt and pepper to taste. Mix thoroughly and set aside.
Step 3
Blanch the asparagus in salted water for 1-1.5 minutes. Rinse with cold water and pat dry with a paper towel. Cut in half.
Step 4
Slice the salmon into thin slices.
Step 5
Peel the avocado, cut it in half, remove one half, brush the other half with lemon juice, and slice thinly.
Step 6
Peel the onion and slice half into thin rings.
Step 7
Toast the bread on both sides in a skillet. Spread with cream cheese. Layer the avocado, asparagus, and onion on top. Place the poached egg on one end and drizzle with Hollandaise sauce. On the other end of the toast, start arranging the salmon in a 'rose' shape, layering the slices in a circle, and place the Dijon mustard in the center. Garnish with dill.
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