Eggs Benedict with Smoked Salmon
Breakfasts • European
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 5 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.
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