Eggs Benedict with smoked salmon

Votes: 1

Time: 30 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 1137, total fat 77 G., saturated fats 44 G., proteins 36 G., carbohydrates 77 G., fiber 5 G., cholesterol 505 mg, sodium 1799 mg, sugar 8 G.

This luxurious sandwich combines two brunch classics—Eggs Benedict and smoked salmon. With a flavorful hollandaise sauce, tender fish, and a melt-and-mortar yolk, it's the best of both worlds. Don't be intimidated by making the hollandaise from scratch. Ree Drummond keeps things simple by simply whisking the yolks with hot butter in a blender. It's just as good as the original French version.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Hollandaise sauce with herbs

3 large egg yolks
Zest and juice of 1 lemon
220 g salted butter, melted, hot
0.5 tsp coarse salt
A pinch of freshly ground black pepper
1 tbsp chopped fresh chives
1 tbsp chopped fresh parsley
2 tsp chopped fresh dill

Bread and asparagus

1 bunch asparagus, tough ends trimmed
6 tbsp salted butter, melted
4 thick slices sourdough bread

Eggs

1 tbsp. white vinegar
4 large eggs
220 gr. smoked salmon
Chopped chives for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: sourdough bread, eggs, smoked salmon, asparagus, dill

Cooking the dish according to the recipe:

Heat a grill pan over medium heat. Bring a large saucepan of water to a boil.
Hollandaise sauce with herbs:

Place the egg yolks, lemon zest, and juice in a blender and blend for about 10 seconds. With the blender running, slowly pour in the melted butter. Season with salt and pepper. Transfer the sauce to a serving bowl and stir in the chives, parsley, and dill.

Bread and asparagus:

Toss the asparagus with 2 tablespoons melted butter and season with a pinch of salt and black pepper. Place on half of the grill pan and grill until golden brown, about 3 minutes. Brush the bread with the remaining melted butter and place on the other side of the grill pan. Grill the bread until nicely charred, about 1 minute per side. Set aside.
Eggs:

To poach eggs, add vinegar to a large pot of boiling water. Carefully crack the eggs into the water and let them sit without moving for 2–2.5 minutes. Transfer the eggs with a slotted spoon to a paper-lined plate to absorb all the water.
Place a slice of bread on each of 4 plates and top with a few slices of smoked salmon. Top with an egg, then drizzle with hollandaise sauce. Serve with asparagus and garnish with green onions.