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Eggs Benedict with Smoked Salmon https://www.metro.ca/userfiles/image/recipes/Oeufs-benedictine-saumon-fume-6042.jpg PT20M PT15M PT35M
Poaching the eggsBring a large saucepan with water to a boil. Add 1 tsp. (5 mL) of salt and 1 Tbsp. (15 mL) of white vinegar. Break an egg into a small cup. Stir the boiling water quickly and slip the egg into the centre of the swirling water.This method allows the egg white to stay intact.Leave the egg in the water 2 to 3 minutes. The yolk will be soft and runny: the perfect consistency for Eggs Benedict.Eggs BenedictToast the bread slices.Place two slices of smoked salmon on each toast and top with a poached egg.Nap with warm hollandaise sauce and decorate with a sprig of dill or tarragon to suit.Hollandaise sauceHeat the butter in a small saucepan over low heat; do not allow to boil.Put the yolks in a bowl and pour in the lemon juice, mix, then slowly add the hot butter, whisking constantly.Bring water to a boil in a saucepan and then place the bowl over the saucepan, making sure the bowl does not touch the water.Continue whisking about two minutes, or until the sauce is smooth and velvety and slightly thickened.Season to taste and keep warm until ready to serve.
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Eggs Benedict: 4 slices of bread 8 slices of smoked atlantic salmon 4 poached egg
Eggs Benedict with Smoked Salmon

Eggs Benedict with Smoked Salmon

Rate this recipe
3 Votes
4
servings
0:20
Preparation
0:15
COOKING
0:35
TOTAL TIME
Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • Eggs Benedict:
  • 4
    slices of bread
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    FRENCH OR ITALIAN BREAD, MINI PARISIAN OR BAGUETTES

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    FRENCH OR ITALIAN BREAD, MINI PARISIAN OR BAGUETTES

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    DEMPSTER’S 7” TORTILLAS OR VILLAGGIO BREADS AND BUNS

    DEMPSTER’S 7” TORTILLAS OR VILLAGGIO BREADS AND BUNS

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    SELECTED SIZES SELECTED VARIETIES

  • 8
    slices of smoked atlantic salmon
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    ATLANTIC SALMON OR ICELANDIC COD PORTIONS

    ATLANTIC SALMON OR ICELANDIC COD PORTIONS

    2 for/ $9.00

    113 g

    ATLANTIC SALMON OR ICELANDIC COD PORTIONS

    ATLANTIC SALMON OR ICELANDIC COD PORTIONS

    2 for/ $9.00

    113 g

  • 4
    poached egg
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    SAVE $1.50
    Selection Large Eggs OR Irresistibles Maple Syrup

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    30 un. or 500 - 540 ml Selected Varieties

    SAVE $1.50
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    SAVE $1.50
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    Selection Large Eggs OR Irresistibles Maple Syrup

    $7.99 ea.

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  • Hollandaise Sauce:

  • 1/2 cup
    (125 mL)
    unsalted butter
  • 4
    egg yolk
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  • 1 1/2 tsp.
    (8 mL)
    freshly squeezed lemon juice
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    ORGANIC LEMONS

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    $3.99 ea.

    454 g PRODUCT OF MEXICO


  •
    Salt and freshly ground pepper to taste
Imprimer ma sélection

Preparation

Poaching the eggs

Bring a large saucepan with water to a boil. Add 1 tsp. (5 mL) of salt and 1 Tbsp. (15 mL) of white vinegar. Break an egg into a small cup. Stir the boiling water quickly and slip the egg into the centre of the swirling water.

This method allows the egg white to stay intact.

Leave the egg in the water 2 to 3 minutes. The yolk will be soft and runny: the perfect consistency for Eggs Benedict.

Eggs Benedict

Toast the bread slices.

Place two slices of smoked salmon on each toast and top with a poached egg.

Nap with warm hollandaise sauce and decorate with a sprig of dill or tarragon to suit.

Hollandaise sauce

Heat the butter in a small saucepan over low heat; do not allow to boil.

Put the yolks in a bowl and pour in the lemon juice, mix, then slowly add the hot butter, whisking constantly.

Bring water to a boil in a saucepan and then place the bowl over the saucepan, making sure the bowl does not touch the water.

Continue whisking about two minutes, or until the sauce is smooth and velvety and slightly thickened.

Season to taste and keep warm until ready to serve.

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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