Eggs benedict with salmon recipe
Eggs Benedict with Salmon recipe
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|4 tbsp||white vinegar|
|4 piece(s)||English muffins or Toasties, split|
|8 slice(s)||smoked salmon|
|1 tbsp||fresh lemon juice|
|125 g||butter, unsalted|
|pinch(es)||salt and cayenne|
Whisk the egg yolks and lemon juice together in a stainless steel bowl until mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water. The water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble! Slowly drizzle in the melted butter and continue to whisk until sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.
Bring a pot of water to a simmer. Make sure to use a pot with a wide opening and slow sides, it is easier to fish the eggs out of the water. Add white vinegar. Crack an egg into a little bowl, cup or a large ladle, then slip the egg into the simmering water. You can herd the little egg white flyaways back together if you like. After about 3 minutes, remove the egg with a slotted spoon. Repeat with the other eggs.
Arrange a slice of salmon on a muffin, one egg on top. Season with some salt and pepper. Spoon hollandaise sauce over the eggs, garnish with chopped chive. Two muffins per serving.
Perfect with Cranberry and champaign cocktail.
ca. 30 min
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