Eggs Benedict with Hollandaise Sauce
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Ingredients
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Chicken eggs
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Lightly salted salmon
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Avocado
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Lemon juice
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White bread
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Butter
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Green onions
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Ground black pepper
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Salt
Hollandaise sauce:
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Butter
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Egg yolk
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Lemon juice
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White wine vinegar
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Salt
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Ground black pepper
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Cayenne pepper
Kitchen utensils
- Knife
- Board
- Bowls
- Pot
- Whisk
- Pan
- shoulder blade
- Sieve
- Potholder
- Sauce boat
- Small bowls
Step-by-step recipe
Step 1:
First, let's make the sauce. Pour water into a saucepan and bring to a boil.
Step 2:
Place 120 grams of butter in a bowl. Place the bowl over a saucepan and melt the butter in a double boiler, making sure the bottom of the bowl doesn't touch the water.
Step 3:
Turn the heat under the pan to the lowest setting and place a clean bowl over the double boiler. Place 3 egg yolks in the bowl, add wine vinegar and whisk for 1-2 minutes until lightly foamy.
Step 4:
While stirring constantly, add melted butter and 1 tablespoon lemon juice.
Step 5:
While whisking, add 1/4 teaspoon salt, 1/4 teaspoon black pepper, 1/8 teaspoon cayenne pepper and pour into a gravy boat.
Step 6:
Now let's prepare the main course. Place a frying pan over medium heat and melt 20 grams of butter. Fry the white bread in the butter for 1-2 minutes on each side over medium heat. Remove the bread from the pan to a paper towel.
Step 7:
Crack an egg into a sieve, let the runniest part drain, and place the yolk and white into a small bowl. Fill all 4 bowls in this manner.
Step 8:
Bring a saucepan of water to a boil. Add 1/2 teaspoon of salt and reduce the heat to low. Carefully place the eggs in the water, touching the surface with the edge of the bowl, and cook for 3 minutes.
Step 9:
Spread the sauce on white bread. Cut the avocado into half-slices and carefully place half an avocado on each slice of bread.
Step 10:
Place the salmon strips on top of the avocado. Carefully remove the eggs from the pan and place them on top of the salmon, 2 eggs per slice of bread.
Step 11:
Drizzle with sauce, season with pepper and sprinkle with green onions.
Cooking tips
When boiling eggs without shells, do not let the water boil vigorously so that the eggs do not burst or lose their shape, but rather cook whole, like sunny-side-up eggs.
When melting butter, do not touch the bowl to the water, otherwise the gentle double boiler effect will not be achieved and the bowl will become too hot.
Use slices of white bread large enough to accommodate all the filling.
