Classic Salmon Eggs Benedict in 20 Minutes

A gourmet breakfast fit for kings! Eggs benedict with salmon may seem difficult to prepare, but in reality it will take you no more than 20 minutes. The dish combines a fried bun, herbs, fish, a poached egg and the most delicate hollandaise sauce.
cook time: 20 min
Logan Winslow
Classic Salmon Eggs Benedict in 20 Minutes

Nutrition Facts (per serving)

281
Calories
23g
Fat
5g
Carbs
10g
Protein

Ingredients (2 portions)

Basic:

Bun 1 pc
Eggs 2 pc
Salmon 100 g
Lettuce leaves 20 g
Any cheese 10 g
Parmesan 10 g
Paprika to taste
Ground black pepper to taste

For the sauce:

Egg yolks 2 pc
Butter 100 g
White wine 4 tbsp
Lemon juice 2 tsp
Salt to taste

Recipe instructions

Step 1

Step 1
How to make eggs benedict with salmon? Prepare your food. Take a burger bun or a brioche bun. A regular loaf or toast bread will also work; you will need to cut circles out of it with a glass. Any cheese that melts well will do. I have two squares of processed cheese. I have sliced fish, it’s much more convenient. Take very fresh eggs, then the poached egg will turn out beautiful.

Step 2

Step 2
For the sauce you will only need the yolks; use the whites for other dishes. Choose high-quality, tasty oil, without vegetable additives. Instead of wine, you can safely use highly diluted vinegar, apple or wine. Add lemon juice to taste.

Step 3

Step 3
Start cooking with the sauce. Take a saucepan with a thick bottom, pour the yolks, wine into it, add a pinch of salt. Mix with a whisk. At the same time, boil some water in a large saucepan. As soon as the water boils, reduce the heat to low. She must stop seething. Place the saucepan with the yolks so that the bottom only lightly touches the water. Place oil in a ladle. Whisk constantly until it melts.

Step 4

Step 4
Boil the sauce until thickened, a few minutes. And stir it all the time with a whisk so that the yolks do not curdle. You can raise the bucket above the water from time to time to avoid overheating. As soon as the sauce thickens, immediately remove the ladle from the water bath, otherwise it may begin to separate. Pour lemon juice into the sauce and stir. The sauce should become homogeneous, smooth, like thick yogurt in consistency.

Step 5

Step 5
Start preparing the other components of the dish. To save time, I will poach the egg in the same water that served as the base for the water bath. Break the egg into a separate bowl. The water should also not boil too much; individual bubbles will rise from the bottom. Pour vinegar into the water. Bring the bowl with the egg as close to the water as possible and carefully pour it out.

Step 6

Step 6
The egg will sink to the bottom. Very carefully, so as not to damage the yolk, lift it from the bottom with a spoon. You can also slightly tuck the white on the sides, forming a neat egg. Before cooking, you can start by cracking the egg into a fine sieve to remove excess liquid. This will make the poached egg even more beautiful.

Step 7

Step 7
Boil the egg for a few minutes. The white should be completely set, but the yolk should remain liquid inside. Use a slotted spoon to remove the egg onto a saucer.

Step 8

Step 8
Cut the bun in half and fry until golden brown in a grill pan. I advise you to boil the egg and fry the bread at the same time so as not to waste time.

Step 9

Step 9
All that remains is to assemble the sandwich. Take half a bun and place a square of cheese on it. Microwave the bun with cheese for a few seconds to melt the cheese a little. Place a handful of spinach or arugula on top of the cheese. Place salmon slices on top of the salad.

Step 10

Step 10
Gently place the poached egg on the fish. Top it with hollandaise sauce. Finely grate the Parmesan cheese directly onto the dish. If desired, sprinkle paprika and ground black pepper on top.

Step 11

Step 11
Serve the dish immediately. Bon appetit!

Additional rubrics

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