Eggs Benedict with Smoked Salmon
4 servings
20 minutes
Benedict eggs with smoked salmon are an exquisite dish of European cuisine, combining the tenderness of poached eggs, the creaminess of hollandaise sauce, and the aroma of smoked salmon. The history of this dish dates back to the late 19th century when a restaurateur in New York offered a refined breakfast of egg, ham, and hollandaise sauce. Today it exists in many variations, including a version with salmon. The taste is delicate and rich, with subtle tangy notes of lemon sauce and a smoky hint from the fish. The dish is perfect for a late breakfast or brunch, complementing a morning cup of coffee or sparkling wine. Its presentation is a true culinary masterpiece where every detail plays its role in creating harmony of flavor and texture.
1
To make hollandaise sauce, place egg yolks in a bowl and whisk them. Add water and lemon juice, whisk again. Place the bowl over a water bath and cook, stirring until thickened. Remove from the water bath and continue whisking while slowly adding melted butter. Season with salt and pepper to taste. Keep the sauce warm until serving.
- Egg yolk: 4 pieces
- Water: 2 tablespoons
- Lemon juice: 2 tablespoons
- Butter: 120 g
- Salt: to taste
- Ground black pepper: to taste
2
For poached eggs, pour water into a deep pot, add wine vinegar, and bring to a boil. Crack an egg into a bowl and gently pour 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. Scoop it out with a slotted spoon. Prepare three more eggs in the same way.
- Vinegar: 1 tablespoon
- Chicken egg: 4 pieces
3
Dry the pieces of bread in the oven, spread butter on them. Place a piece of smoked salmon on each, then add a poached egg. Drizzle with hollandaise sauce, garnish with fresh herbs, and serve immediately.
- White bread: 4 pieces
- Butter: 120 g
- Smoked salmon: 4 pieces
- Salt: to taste
- Ground black pepper: to taste
- Green: to taste