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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 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.
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Eggs Benedict: 4 slices of bread 8 slices of smoked atlantic salmon 4 poached eggs
Eggs Benedict with Smoked Salmon

Eggs Benedict with Smoked Salmon

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4
Eggs Benedict with Smoked Salmon
0:20
Preparation
0:15
COOKING
0:35
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • Eggs Benedict:
  • 4
    slices of bread
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    PREMIÈRE MOISSON BREAD

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    $4.29 ea.

    RAISIN HAZELNUT HONEY OR SOURDOUGH WALNUT 500 g


    DEMPSTER'S WHOLE GRAIN OR RYE BREADS OR GRAINHOUSE BREADS, 7" TORTILLAS OR PULL-APART BUNS

    DEMPSTER'S WHOLE GRAIN OR RYE BREADS OR GRAINHOUSE BREADS, 7" TORTILLAS OR PULL-APART BUNS

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    SELECTED SIZES, SELECTED VARIETIES OR 2.99 EA.


  • 8
    slices of smoked atlantic salmon
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    AQUA STAR WILD PACIFIC SALMON FILLETS

    AQUA STAR WILD PACIFIC SALMON FILLETS

    $5.99 ea.

    FROZEN, 340 g


  • 4
    poached eggs
  • Hollandaise Sauce:

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

    ORGANIC LEMONS

    $3.99 ea.

    454 g PRODUCT OF SPAIN



  • 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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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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