A delicious breakfast of eggs benedict with smoked salmon and a dill hollandaise sauce, a tasty dish that will fill you with energy. Give a different touch to your way of starting the day by preparing these eggs that you will love.
Mix the shallot with the dry mustard in a medium saucepan. Gradually 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, bring to a boil over high heat, and wait for it to boil. Add the vinegar and lower the heat to medium-low.
Place each egg in a cup (separately) and carefully add to the boiling water.
Cook until the whites are set, about 3 minutes. With a spoon, transfer the eggs to a bowl of cold water and let 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 again. Place the cream sauce from step 1 over a pot of simmering water and once heated, add the egg yolks to the cream sauce.
Whisk continuously until the sauce thickens, for about 4 minutes.
Add the chopped dill and whisk for another minute. Set aside.
With a slotted spoon, return the eggs to the vinegar water over low heat until heated through, about 30 seconds.
Place the eggs on the bread with salmon and pour sauce on top. Garnish with dill sprigs.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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