Benedict Eggs with Smoked Salmon and Hollandaise Sauce

Name: Benedict Eggs with Smoked Salmon and Hollandaise Sauce - Vera D.
Ingredients: For 2 servings: 2 fresh homemade or organic egg yolks; sea salt or fine pink salt; freshly ground pepper; 1 teaspoon of freshly squeezed lemon juice; 50 g unsalted butter; 1/2 teaspoon Dijon mustard; 4 fresh homemade or organic eggs at room temperature; 1 teaspoon white/red wine vinegar; 2 homemade rolls halved; 200 g smoked salmon.

Appetizers - Benedict Eggs with Smoked Salmon and Hollandaise Sauce by Vera D. - Recipia

To prepare a refined breakfast that impresses with taste and appearance, let’s focus on a delicious recipe for poached eggs with hollandaise sauce and smoked salmon. This combination is perfect for starting a day with energy and flavor. The first step is to melt the butter. So, in a small saucepan, add the necessary amount of butter and leave it on low heat, stirring occasionally, until it becomes liquid and starts to smoke slightly at the edges. Once the butter has melted, remove it from the heat and let it cool for about 15 minutes. This step is essential for achieving a smooth texture of the hollandaise sauce. In a blender, add the cooled butter, egg yolks, salt, pepper, Dijon mustard, and freshly squeezed lemon juice. Pulse the ingredients at medium speed until the mixture becomes creamy and resembles mayonnaise. It is important to ensure that all ingredients are well integrated so that the sauce will have a uniform taste and pleasant texture. While preparing the sauce, bring a pot of water and a tablespoon of vinegar to a gentle boil, then reduce the heat to low. The vinegar helps the eggs coagulate, giving them a nice shape. In a small cup, carefully crack an egg. Prepare a plate and a slotted spoon to easily remove the poached egg later. With a gentle motion, let the egg slide into the boiling water, being careful not to break it. Then, repeat the process with the second egg. Set a timer for 3-4 minutes. After about 2 minutes, use the slotted spoon to gently move the egg so that it separates from the bottom of the pot. This step will ensure even cooking. When the eggs are ready, remove them with a slotted spoon and let them drain, placing them carefully on the plate. To finish this gourmet dish, cut fresh rolls in half and arrange a few slices of smoked salmon on each half. Then, place a poached egg on top of each serving and generously drizzle with hollandaise sauce. This recipe is not only a treat for the taste buds but also a visual feast, ideal for serving on a special occasion or simply to indulge yourself in the morning. Enjoy this dish with a glass of fresh orange juice or a fragrant coffee, and savor every bite!