Eggs Benedict with Salmon
6 servings
50 minutes
Eggs Benedict with salmon is a refined blend of a classic American dish and noble fish. Legend has it that this exquisite breakfast originated in New York in the 19th century thanks to discerning gourmets. In this version, traditional ingredients are complemented by tender lightly salted salmon, creamy cottage cheese texture, and the freshness of avocado. The delightful hollandaise sauce, soft poached egg, and crunchy whole grain bread create a harmony of flavors where the acidity of lemon juice and spicy Dijon mustard accentuate the richness of the components. It is the perfect dish for morning enjoyment, worthy of the most exquisite restaurants and cozy home breakfasts.
1
Boil water in a pot, add salt and wine vinegar. Use a whisk to create a water vortex and gently introduce a previously cracked egg into the center. Carefully stop the water's rotation with the whisk to prevent the egg from spreading. Cook on low heat for 2-3 minutes until the white sets and stops spreading. Gently remove the poached egg with a slotted spoon and transfer it to a container of cold water. Take the egg out of the water and carefully trim any soft uneven edges. Pat dry with a paper towel. Repeat this for each egg.
- Water: 4 tablespoons
- Salt: to taste
- Wine vinegar: 3 tablespoons
- Chicken egg: 3 pieces
2
Hollandaise sauce. Place the yolks in a small metal bowl and set it over a water bath (use the pot you boiled eggs in). Whisk the yolks and while constantly stirring them over the steam bath, add water and lemon juice. When the yolks begin to thicken, remove the bowl from the water bath, add salt and pepper to taste. Mix thoroughly and set aside.
- Egg yolk: 3 pieces
- Water: 4 tablespoons
- Lemon juice: 1 tablespoon
- Salt: to taste
- Freshly ground black pepper: to taste
3
Boil the asparagus in salted water for 1-1.5 minutes. Rinse with cold water and pat dry with a paper towel. Cut in half.
- Baby green asparagus: 6 pieces
- Salt: to taste
4
Slice the salmon into thin slices.
- Lightly salted Atlantic salmon: 50 g
5
Peel the avocado, cut it into 2 halves, remove one, brush the other with lemon juice and slice it thinly.
- Avocado: 0.5 piece
- Lemon juice: 1 tablespoon
6
Peel the onion, slice half into thin rings.
- Red onion: 0.5 piece
7
Toast the bread on both sides in a pan. Spread cream cheese. Place avocado, asparagus, and onion. Put a poached egg on one edge and drizzle with hollandaise sauce; on the other edge of the toast, start arranging fish 'roses' slice by slice in a circle, place Dijon mustard in the center and garnish with dill.
- Wholegrain bread: 3 pieces
- Cream cheese (curd cheese spread): 3 teaspoons
- Avocado: 0.5 piece
- Baby green asparagus: 6 pieces
- Red onion: 0.5 piece
- Chicken egg: 3 pieces
- Lemon juice: 1 tablespoon
- Wholegrain Dijon mustard: 1 teaspoon
- Dill: 1 stem
