Eggs Benedict with smoked salmon

Name: Eggs Benedict with smoked salmon
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Cuisine: Bucătărie franceză
Ingredients: 100 g sliced smoked salmon; 125 g brioche buns (2 pieces); 2 medium chicken eggs; 100 g Hollandaise sauce; 1 tablespoon extra virgin olive oil; 1 bunch fresh green chives; 30 g capers in brine

20 min

Under an hour

Sezamo

Ingredients

Price per portion:RON 23.15

Main ingredients

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Salmon 100 g de somon afumat feliat

Baguette 125 g de brioșe tip brioche (2 bucăți)

Chicken eggs 2 ouă de găină mărimea M

Sos de soia 100 g de sos olandez

Base and cooking

Extra virgin olive oil 1 lingură de ulei de măsline extra virgin

Finishing and garnish

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Fresh green chives 1 legătură de arpagic verde proaspăt

Pickled White Onion 30 g de capere în saramură

Preparation method

Cut the brioche buns in half. Heat a pan with a little olive oil and toast the buns on both sides until golden and crispy.

Place the smoked salmon slices over the toasted brioche halves.

Bring a pot of water to a boil. When the water starts to simmer gently, stir with a spoon to create a vortex, then carefully crack the egg into the center. Let the egg poach over low heat for about 2-3 minutes, until the egg white is opaque but the yolk remains soft. Repeat the process for the second egg.