Eggs Benedict with Salmon and Hollandaise Sauce

Name: Eggs Benedict with Salmon and Hollandaise Sauce
Total time: 7 min
Yield: 1 servings
Ingredients: 2 pcs Egg, whole, cooked, poached; 2 pcs lightly salted salmon; 10 g Salad, rocket, raw; 1 pcs Cucumber, Norwegian, raw; 1 pcs Grain bread or roll; 2 tbsp Hollandaise sauce, home-made; 2 pcs Egg yolks; 100 g Yogurt (Greek, soy or cashew); 15 g Butter (or ghee); 1 tsp Lemon juice, raw; 0.5 tsp Dijon mustard; Salt and chili pepper

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An elegant take on the classic breakfast—tender poached eggs, silky salmon, and a lighter hollandaise sauce.

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Method

Carefully separate the yolks from the whites and combine them in a heatproof bowl with yogurt, lemon juice, and 1/2 teaspoon of mustard. Whisk together.

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.

Whisk constantly until the sauce thickens—this should take about 5 to 7 minutes.

Remove the sauce from the heat and slowly drizzle in the melted butter while whisking continuously. Season with salt and chili pepper.

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Eggs Benedict with Salmon and Hollandaise Sauce

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