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Eggs Benedict with Smoked Salmon https://www.metro.ca/userfiles/image/recipes/Oeufs-benedictine-saumon-fume-6042.jpg PT20M PT15M PT35M
Poaching the eggsBring a large saucepan with water to a boil. Add 1 tsp. (5 mL) of salt and 1 Tbsp. (15 mL) of white vinegar. Break an egg into a small cup. Stir the boiling water quickly and slip the egg into the centre of the swirling water.This method allows the egg white to stay intact.Leave the egg in the water 2 to 3 minutes. The yolk will be soft and runny: the perfect consistency for Eggs Benedict.Eggs BenedictToast the bread slices.Place two slices of smoked salmon on each toast and top with a poached egg.Nap with warm hollandaise sauce and decorate with a sprig of dill or tarragon to suit.Hollandaise sauceHeat the butter in a small saucepan over low heat; do not allow to boil.Put the yolks in a bowl and pour in the lemon juice, mix, then slowly add the hot butter, whisking constantly.Bring water to a boil in a saucepan and then place the bowl over the saucepan, making sure the bowl does not touch the water.Continue whisking about two minutes, or until the sauce is smooth and velvety and slightly thickened.Season to taste and keep warm until ready to serve.
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Eggs Benedict: 4 slices of bread 8 slices of smoked atlantic salmon 4 poached egg
Eggs Benedict with Smoked Salmon

Eggs Benedict with Smoked Salmon

Rate this recipe
1 Vote
4
servings
0:20
Preparation
0:15
COOKING
0:35
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • Eggs Benedict:
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  • 4
    slices of bread
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  • 8
    slices of smoked atlantic salmon
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  • 4
    poached egg
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  • Hollandaise Sauce:


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    Metro WILL MAKE A $1 DONATION to Feed Ontario for every bag purchased.*
    SUPPORT YOUR LOCAL FOOD BANK

    SUPPORT YOUR LOCAL FOOD BANK

    $14.99 ea.

    *Food Bank Donation Bags may be purchased at participating Metro locations at the price of $5.99, $9.99, or $14.99. Contents of each bag may vary based on product availability. From December 1-31, 2019, Metro will donate $1 to feed Ontario for ever bag purchased, up to a total of $25,000.


    Metro WILL MAKE A $1 DONATION to Feed Ontario for every bag purchased.*
    LOCAL FOOD BANK

    LOCAL FOOD BANK

    $5.99 ea.

    *Food Bank Donation Bags may be purchased at participating Metro locations at the price of $5.99, $9.99, or $14.99. Contents of each bag may vary based on product availability. From December 1-31, 2019, Metro will donate $1 to feed Ontario for ever bag purchased, up to a total of $25,000.


    metro WILL MAKE A $1 DONATION to Feed Ontario for every bag purchased.*
    FEED ONTARIO BAG

    FEED ONTARIO BAG

    $9.99 ea.

    *FOOD BANK DONATION BAGS MAY BE PURCHASED AT PARTICIPATING METRO LOCATIONS AT THE PRICE OF $5.99, $9.99 OR $14.99. CONTENTS OF EACH BAG MAY VARY BASED ON PRODUCT AVAILABILITY. FROM DECEMBER 1-31, 2019, METRO WILL DONATE $1 TO FEED ONTARIO FOR EVERY BAG PURCHASED, UP TO A TOTAL OF $25,000.


  • 1/2 cup
    (125 mL)
    unsalted butter
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  • 4
    egg yolks
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  • 1 1/2 tsp.
    (8 mL)
    freshly squeezed lemon juice

  • Salt and freshly ground pepper to taste
Imprimer ma sélection

Preparation

Poaching the eggs

Bring a large saucepan with water to a boil. Add 1 tsp. (5 mL) of salt and 1 Tbsp. (15 mL) of white vinegar. Break an egg into a small cup. Stir the boiling water quickly and slip the egg into the centre of the swirling water.

This method allows the egg white to stay intact.

Leave the egg in the water 2 to 3 minutes. The yolk will be soft and runny: the perfect consistency for Eggs Benedict.

Eggs Benedict

Toast the bread slices.

Place two slices of smoked salmon on each toast and top with a poached egg.

Nap with warm hollandaise sauce and decorate with a sprig of dill or tarragon to suit.

Hollandaise sauce

Heat the butter in a small saucepan over low heat; do not allow to boil.

Put the yolks in a bowl and pour in the lemon juice, mix, then slowly add the hot butter, whisking constantly.

Bring water to a boil in a saucepan and then place the bowl over the saucepan, making sure the bowl does not touch the water.

Continue whisking about two minutes, or until the sauce is smooth and velvety and slightly thickened.

Season to taste and keep warm until ready to serve.

Source : Metro

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