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Smoked salmon eggs Benedict

Total preparation time30 minutes
Course: Breakfast
Cuisine: American
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!