Usuba
Eggs Benedict with Smoked Salmon
A classic breakfast dish featuring poached eggs, smoked salmon, and delicate hollandaise sauce. Crispy toast, tender fish, and creamy sauce create the perfect combination. Serve with fresh herbs and asparagus.
- Total
- 20 min
- Standard serving
- 170 g
Ingredients
Total 11
Instructions
- 1
Step 1
For hollandaise sauce, combine egg yolks in a bowl and whisk. Add water and lemon juice, whisk again.
Place the bowl over a water bath and cook, stirring, until thickened. Remove from the bath and continue whisking, pouring in the melted butter in a thin stream.
Season with salt and pepper to taste. If the sauce has thickened too much, place the bowl back in a water bath and warm it slightly. Keep the sauce warm until serving.
- 2
Step 2
Pour water into a deep pot, add vinegar and bring to a boil.
Break the egg into a bowl and carefully pour it into boiling water. Make sure it doesn't stick to the bottom. Reduce the heat and keep the egg in the water for about one minute.
Remove the egg with a slotted spoon. Cook the remaining three eggs in the same way.
- 3
Step 3
Dry the bread pieces in the oven and spread with butter.
Place a piece of smoked salmon on each slice, then top with a poached egg.
Drizzle with hollandaise sauce, garnish with fresh herbs, and serve immediately.
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