Eggs Benedict with Smoked Salmon
| Preparation: | 20 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 15 min |
| Total: | 35 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Eggs |
| Source: | Christmas magazine |
Recipe ingredients
- Eggs Benedict
- 4 slices of Irresistibles bread
- 8 slices of Irresistibles smoked Atlantic salmon
- 4 poached eggs
- Hollandaise sauce
- ½ cup (125 mL) unsalted butter
- 4 egg yolks
- 1½ tsp. (7 mL) freshly squeezed lemon juice
- Salt and freshly ground pepper to taste
Preparation
Poaching the eggs
Bring a large saucepan with water to a boil. Add 1 tsp. (5 mL) of salt and 1 Tbsp. (15 mL) of white vinegar. Break an egg into a small cup. Stir the boiling water quickly and slip the egg into the centre of the swirling water.
This method allows the egg white to stay intact.
Leave the egg in the water 2 to 3 minutes. The yolk will be soft and runny: the perfect consistency for Eggs Benedict.
Eggs Benedict
Toast the bread slices.
Place two slices of smoked salmon on each toast and top with a poached egg.
Nap with warm hollandaise sauce and decorate with a sprig of dill or tarragon to suit.
Hollandaise sauce
Heat the butter in a small saucepan over low heat; do not allow to boil.
Put the yolks in a bowl and pour in the lemon juice, mix, then slowly add the hot butter, whisking constantly.
Bring water to a boil in a saucepan and then place the bowl over the saucepan, making sure the bowl does not touch the water.
Continue whisking about two minutes, or until the sauce is smooth and velvety and slightly thickened.
Season to taste and keep warm until ready to serve.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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