A rich breakfast of Eggs Benedict with smoked salmon and a dill hollandaise sauce, a delicious dish that will fill you with energy. Give your way a different touch to start the day by preparing these eggs that you will love.
Combine the shallot with the mustard powder in a medium saucepan. Little by little, add the wine. Cook over high heat, until reduced to 1/2 cup, whisking constantly for about 10 minutes.
Add the cream, salt and pepper.
Fill a pot with cold water, cook over high heat and wait for it to boil. Add the vinegar and leave the heat to medium-low.
Place each egg in a cup (separately) and add to the boiling water very carefully.
Cook until the whites are cooked, about 3 minutes. With a spoon, transfer the eggs to a pan with cold water and let it rest. Reserve the pan with water and vinegar.
Place 2 slices of bread on each plate and top with slices of salmon.
Bring the vinegar water to a boil. Place the cream sauce from step 1 over the pot of water in a double boiler and once hot, add the egg yolks to the cream sauce.
Beat without stopping until the sauce thickens, about 4 minutes.
Add the chopped dill and beat for another minute. Reservation.
Using a pitted spoon, transfer the eggs back to the vinegar water over low heat; until hot, about 30 seconds.
Place the eggs on the bread with salmon and pour sauce on top. Garnish with sprigs of dill.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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