Eggs Benedict with Salmon: A refined temptation for brunch lovers
A classic among brunch dishes, Eggs Benedict has won the hearts of gourmets around the world with its rich flavors and creamy hollandaise sauce. Although it is traditionally made with ham or bacon, a decadent variation with salmon has caught the attention of those looking for a more refined taste experience.
“Eggs Benedict: Where brunch becomes art.”
The combination of smoked salmon and eggs benedict is like a culinary symphony for the taste buds. The smoky, salty flavor of smoked salmon harmonizes beautifully with the soft, creamy hollandaise sauce and the soft-boiled poached egg. The texture of the salmon adds an extra layer to the otherwise soft and crunchy elements of the dish, making every bite a sensation.
Poaching eggs is a cooking technique that can inspire both admiration and some fear among home cooks. It may seem complicated, but with the right approach, poaching eggs is an art you can master and create the most delicious Eggs Benedict. Here we look at the steps for poaching eggs and share some tips to ensure you always serve perfectly poached eggs.
Eggs Benedict
Poached eggs with salmon and hollandaise on brioche bread
Equipment
- pan for natural vinegar and water
- pan for hollandaise sauce
- blender
- Guard
- oven
Ingredients
Ingredients
- 4 slices brioche bread
- 8 slices smoked salmon
- 8 farm-fresh eggs
- 3 deciliter natural vinegar
- 3 litre water with salt
- pepper and salt
- chopped chives optional
- couple leaves leaf spinach optional
Ingredients for the Hollandaise sauce
- 75 milliliter sushi vinegar
- 2 teaspoons fine mustard
- 150 gram egg yolk about 6 egg yolks
- 50 gram butter at room temperature
- fine sea salt
Instructions
- Preheat the oven to 200 degrees.
- Take two pans, fill one with the water and natural vinegar, and one for the sushi vinegar and mustard. Let both pans come to boiling point.
- Open the eight eggs in between and place them individually in coffee cups. Also open and separate the eggs for the hollandaise so that you only have the yolk.
- When your pan for the hollandaise is boiling, place it on a low heat. Grab a hand blender and add the egg yolk to the sushi vinegar and mustard. Continue mixing the mixture with a hand blender until it has a yogurt-like consistency. Keep in mind that this egg can solidify, that should not happen and therefore continue to mix well in all places in the pan and keep the heat relatively low.
- When the hollandaise yogurt has thickened, quickly remove the pan from the heat, add the butter and salt and mix it into a mass. Then immediately put the hollandaise in another pan or container so that the bottom cannot continue to cook.
- Place the slices of brioche bread in the oven for 3 minutes. In the meantime, turn the boiling water with natural vinegar to low and carefully add the eggs. Play with the fire so that the water remains just below boiling point. Poach the eggs for 3 minutes.
Presentation of the dish
- Place the brioche bread in the center of the plate. Place the smoked salmon on top and then 2 poached eggs per person. Sprinkle the eggs with salt and pepper. Pour the hollandaise over the eggs. Tip: make the dish more attractive by placing a nice sprig of spinach, flowers, parsley or arugula on top.
- TIP: If necessary, use some chopped chives or a few sprigs of spinach to garnish the dish.
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