Eggs Benedict

A sophisticated breakfast that will impress family and potential guests during the morning hours.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 15 minutes
  • Difficulty: 3
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 8 slice Fish, salmon, smoked

  • 2 piece Bread, wheat

  • 4 pieces Egg, fresh

  • 1 l Water

  • 2 spoons Vinegar, red wine

  • 1 twig Parsley, fresh

holandska omaka

  • 15 ml Juice, lemon

  • 2 teaspoons Vinegar, red wine

  • 3 pieces Egg, egg yolk, fresh

  • 125 g Butter, unsalted

  • 1 pinch Salt, table

  • 1 pinch Spices, pepper, black

Steps

  1. In a small cup, pour in lemon juice and white wine vinegar. Mix well. Add egg yolks and whisk them with an electric mixer until frothy. In a slightly larger pot, bring water to a boil and place the cup with the egg yolk sauce over the water bath. Continuously whisk with a hand mixer until the mixture thickens. Gradually add butter while whisking. Remove the cup from the water bath, season the hollandaise sauce with salt and pepper, and keep it warm.

  2. Place a pot with a liter of water on the stove and bring it to a boil. Add vinegar to the boiling water and reduce the temperature so the water simmers gently. Carefully crack the eggs into a bowl and gently slide them into the water, stirring gently to help the eggs form a nice shape. Cook them for no more than 4 minutes, then carefully remove them from the water with a slotted spoon.

  3. Cut the Kaiser rolls in half and quickly toast them in a toaster. Arrange the halves on plates and place 2 slices of smoked salmon on each. Place the poached egg on top of the salmon and drizzle with hollandaise sauce. Rinse a sprig of parsley and pluck the leaves, using them to garnish the eggs. Serve immediately.

Nutrition Information (Per 100g)

  • Calories: 184.13 kcal
  • Fat: 3.85 g
    • Saturated Fat: 0.55 g
  • Carbohydrates: 27.06 g
    • Sugars: 2.88 g
  • Protein: 8.22 g
  • Fiber: 1.73 g