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Breakfast
Salmon Benedict
A classic breakfast featuring poached eggs, tender lightly salted salmon, and rich 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
To poach the egg, bring 1 liter of water to a boil, then add a tablespoon of salt and a tablespoon of 9% vinegar. Strain the egg through a sieve to remove the watery part of the white for a neat shape.
2
For the hollandaise sauce, melt the butter and let it cool.
3
Blend the egg yolks, melted butter, a pinch of salt, and lemon juice together using an immersion blender.
4
For the salmon, cure the fish with a 1:1 mixture of coarse salt and brown sugar, coating it on all sides, and refrigerate for 12 hours.
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