Sunday breakfasts are the best! Not just because it’s Sunday, but it’s also the perfect occasion to try something new and a bit more elaborated than other days’ breakfast. What’s new? A lighter version of the Hollandaise sauce because I always keep an eye on the fats intake. I must confess this combination will rock your Sunday morning!
Smoked salmon eggs Benedict
Servings: 2
Calories: 400kcal
Equipment
- 2 small pots that fit one inside the other
- a ballon whisk
- a small strainer
Ingredients
- 2 free-range eggs
- 100 g smoked salmon
- 2 slices whole-wheat bread
- 1 tsp light butter 40% fat
- 1 tbsp apple vinegar
- salt and freshly ground pepper to taste
Sauce
- 2 egg yolks
- juice from 1/2 lemon ~1tbsp
- 100 g low fat greek yogurt
- 30 g light butter 40% fat
- 1 handful arugola
- salt and freshly ground pepper to taste
Instructions
Preparing the sauce
- Melt the butter for 1 minute in the microwave oven.
- Squeeze the lemon juice and separate the egg yolk, then mix them together in a small bowl with a balloon whisker.
- Add water inside the larger pot until it's ~3cm high (or deep, depends how you look at it 😉 ) and set the heat to medium. Add the smaller pot inside it and bring to a simmer. This is very important: water should not be boiling, but simmering with small bubbles rising up.
- When this happens, add the egg yolks and lemon juice mix and reduce the heat to a minimum. Whisk together continuously for 1 minute (until the composition thickens) then immediately take off the heat.
- Gradually add the butter to the eggs mix while continuously whisking, then add the greek yogurt and mix thoroughly. You should obtain a creamy liquidy sauce with a smooth texture.
- If your sauce has tiny lumps of egg yolks it means you kept it on the heat for too long, but this is not that catastrophic as you can use a strainer and press the sauce through it.
- Keep your sauce warm by placing the bowl inside a bigger bowl with hot water inside it. Be careful not to completely submerge the sauce bowl.
Poaching the eggs
- Use the small pot to poach the eggs by bringing water to a simmer inside it. Add a tbsp of apple vinegar.
- If you are using eggs that are more than a few days old, use the strainer to remove the water accumulation inside the egg. Simply put the strainer over a small bowl and break the egg into the strainer. Wait for a few seconds, then drop the sieve content into the simmering water.
- If your egg white is not sticking to the yolk, use a spoon and create a vortex around the egg inside the pot. Leave to simmer until the egg is rising to the surface of the water.
- Repeat the process with the remaining egg.
Serving
- Toast the bread slices and lightly butter them.
- Divide the arugola (rucola) leaves in 2 and add them to 2 plates, then add the toast slices, then the smoked salmon on top of the toast.
- Add the poached eggs on top of the smoked salmon.
- Drizzle generously the Hollandaise sauce over the eggs and season with salt and freshly ground pepper (I used tri colored pepper for this recipe).
- Enjoy with your loved one!
