Eggs benedict with salmon
Cooking time:
50 minutes
Active time:
35 minutes
Complexity:
Average
Classics of all the morning menus in our performance: delicate salmon, Dutch sauce and poached egg on crispy brioche toast. And if you want variety, try taking ham instead of fish, add cottage cheese or avocado slices.
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5
Recipe "Eggs benedict with salmon "
Ingredients for 2 servings
brioche or any other rich white bread
2 slices
butter
30 g
chicken egg CO
2 pcs.
lightly salted trout
70 g
spinach fresh
100 g
cheddar cheese
30 g
grated parmesan cheese
10 g
ground paprika
to taste
salt
to taste
For the Dutch sauce:
water
1 tbsp. l.
butter
100 g
yolk
5 pcs.
salt
pinch
lemon juice
1 tbsp. l.
Step 1/5
For the Dutch sauce, combine the yolks with the lemon juice, water and salt.
Step 2/5
Add the butter at room temperature and put the sauce to heat in a water bath, stirring constantly with a whisk. Continue cooking until the mass thickens, but make sure the sauce doesn't overheat or the yolks curdle.
Step 3/5
Make the poached egg. To do this, boil the water in a small saucepan or saucepan. Reduce the heat to low and add a little vinegar or salt - this will help the protein to grip better. Gently break the egg into a small bowl or cup. Using a spoon, create a funnel in boiling water, stirring it clockwise. Slowly pour the egg into the center of the funnel. Cook for 3-4 minutes until the protein has set. Remove the egg with a slotted spoon and leave to drain with excess water.
Step 4/5
Grease the brioche with butter and fry on both sides until golden brown on the grill or pan. Place a slice of cheddar on toast and continue to fry until the cheese melts.
Step 5/5
Add a few spinach leaves to the toast, top with poached eggs and pour over the warm Dutch sauce. Arrange spinach and fish nearby. Sprinkle the finished dish with parmesan and paprika.
Ingredients for 2 servings
brioche or any other rich white bread
2 slices
butter
30 g
chicken egg CO
2 pcs.
lightly salted trout
70 g
spinach fresh
100 g
cheddar cheese
30 g
grated parmesan cheese
10 g
ground paprika
to taste
salt
to taste
For the Dutch sauce:
water
1 tbsp. l.
butter
100 g
yolk
5 pcs.
salt
pinch
lemon juice
1 tbsp. l.
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