My husband and I wanted something special for brunch the other day and I made Eggs Benedict. This is something I normally order in restaurants but not often make at home. But it’s so delicious and now I will definitely do it more often. This time I made Eggs Benedict with salmon and avocado which I think is a great combination.
I know poached eggs can scare people from doing this dish. But you know what, it’s so much easier to prepare than you think. You just have to be a bit carefully and don’t let them stay in the hot water too short or too long.
Ingredients (4 sandwiches):
- 4 slices sourdough bread
- 1 avocado
- 4-8 slices smoked salmon
- 1/2 lemon
- 10 tbs butter
- 2 egg yolk
- 1/2 tbs lemon juice
- 1 tbs water
- salt and pepper
- 4 cups water
- 3 tbs vinegar (12%)
- 4 eggs
Start with the Hollandaise sauce. Melt the butter in a saucepan. Separate the clear melted butter from the white bottom part of the melted butter. Save the clear melted butter.
Boil water in a bigger pan. Then use a smaller pan where you add egg yolks, lemon juice and water and whisk until it’s mixed together. Place the smaller pan into the bigger pan’s boiling water (slow boiling). Now whisk the yolk mix until it gets a creamy texture.
Then, place the pan with the creamy yolk mixture on a wet washcloth (so it placed stable). It’s important that the melted clear butter and the yolk mixture have the same temperature. Now whisk the melted butter (let it drip!) into the yolk mixture until it gets thicker and creamier. Towards the end, you can add the butter faster than just dripping. Flavour with salt and pepper.
For the poached eggs: boil water and vinegar in a pan with low edges. Break the each egg in separate cups. Let the first egg carefully slide into the simmer water and stay for approximately two minutes. Lift out the eggs with a ladle with holes and let the shortly lay on a piece of a paper towel.
Prepare your Egg Benedict with first one slide of bread, sliced avocado, 1-2 slices of smoked salmon, one poached egg and the Hollandaise sauce on top. Flavour with some extra pepper.
My plates are from Danish Bitz (Gastro).