We invite you to prepare Eggs Benedict with Toast. This unique take on breakfast eggs, combined with fresh bread or a baguette, will leave you feeling full and energized for the day ahead.
Ingredients:
- 4 eggs and 3 egg yolks
- 2 tablespoons + 2 teaspoons white wine vinegar
- 2 slices of bread, baguette, or buns (for toast)
- 8 slices of smoked salmon
- Chopped green onions, for serving
- 2 teaspoons lemon juice
- 125 g (4.4 oz) butter, cut into pieces, plus extra for greasing
Instructions:
-
Prepare the Hollandaise Sauce
- In a small bowl, whisk together the lemon juice, 2 teaspoons of vinegar, and the egg yolks.
- Place the bowl over a saucepan of simmering water, whisking constantly until the mixture thickens.
- Gradually add the butter, continuing to whisk until the sauce reaches a smooth, thick consistency. If it starts to separate, remove it from the heat for a moment.
- Season to taste, cover with a towel, and keep warm.
-
Poach the Eggs
- Bring a pot of water to a boil and add 2 tablespoons of vinegar. Reduce the heat so the water gently simmers.
- Stir the water in a circular motion to create a light whirlpool, then carefully drop in the eggs, one at a time.
- Cook each egg for about 4 minutes, then remove with a slotted spoon.
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Assemble the Dish
- Lightly toast and butter the bread slices, then top with slices of smoked salmon.
- Place a poached egg on each toast, spoon over some Hollandaise sauce, and garnish with chopped green onions.
Eggs Benedict with Toast is ready! Enjoy!