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How to cook Easy Eggs Benedict recipe with salmon Hollandaise Sauce
from: davidIngredients
- Four slices Norwegian smoked salmon
- One English muffin, split, toasted and buttered
- 1/4 tbsp of Wasabi Hollandaise sauce
Poached eggs Ingredients
- 3 litres water
- 2 tsp salt
- 6 tbsp distilled white vinegar
- 2 large eggs
Ingredients for Wasabi Hollandaise Sauce
- ½ tsp cracked peppercorns
- ¼ cup white wine
- 4 large fresh egg yolks
- 1 and half cups of melted butter
- 1 tsp lemon juice
- salt as per taste
- pinch of grounded white pepper
- 25 gm wasabi paste
Cooking Method Poached Eggs:
Bring water, salt and vinegar to a gentle simmer in a deep pan. Break each egg into a clean cup, and carefully slide indivisually into the water. Cook until the whites are set and opaque (about three minutes). Remove eggs from water with a perforated spoon.
Making of Hollandaise Sauce
Combine the peppercorns and vinegar in a small pan and reduce over medium heat until nearly dry (Will take about three minutes). Add water to the vinegar reduction. Strain the liquid into a stainless steel bowl. Add the egg yolk to the vinegar reduction and set the bowl over a double boiler.
While whisking constantly, cook the egg yolk and vinegar mixture until the yolk triples in volume and falls in ribbons from the whisk. Remove the bowl from the simmering water.
Gradually ladle the warm clarified butter into the egg mixture, whisking constantly. Season with lemon juice, salt, pepper and wasabi. Serve immediately or keep the sauce warm in a bowl over simmering water.
Assemble
On the English muffin, place smoked salmon and poached egg. Top it up with wasabi hollandaise and serve.
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