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Breakfast
Eggs Benedict with Salmon and Hollandaise Sauce
An elegant take on the classic breakfast—tender salmon, poached egg, and silky hollandaise sauce.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Separate the egg yolks from the whites carefully and combine them in a heatproof bowl with yogurt, lemon juice, and 1/2 teaspoon of mustard. Whisk together.
2
Bring water to a boil in a saucepan, then reduce the heat to low. Set the bowl over the saucepan so it doesn't touch the water.
3
Whisk constantly until the sauce thickens—this should take about 5 to 7 minutes. Keep the heat gentle so the yolks don't scramble.
4
Remove from heat and slowly drizzle in the melted butter while whisking continuously, then season with salt and a pinch of chili pepper.
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