211 Benedict Recipe

Directions

1. 1

   Roast the Tomatoes

   Preheat the oven to 200°C (400°F). Halve the tomatoes and place them on a baking tray. Drizzle with olive oil and season with salt and pepper. Roast for 20-25 minutes until tender and slightly caramelized.

2. 2

   Wilt the Spinach

   In a skillet, heat a tablespoon of olive oil over medium heat. Add the fresh spinach and sauté until wilted, about 2-3 minutes. Season with salt and pepper to taste.

3. 3

   Poach the Eggs

   In a saucepan, bring water to a gentle simmer. Crack the eggs into small cups and gently slide them into the water. Poach for about 3-4 minutes for a runny yolk. Remove with a slotted spoon and set aside.

4. 4

   Make the Hollandaise Sauce

   In a heatproof bowl, whisk together the egg yolks and lemon juice. Place the bowl over a pot of simmering water (double boiler) and whisk continuously while gradually adding melted butter. Whisk until the sauce is thickened and smooth. Season with salt and pepper to taste.

5. 5

   Assemble the Benedict

   On a plate, layer the wilted spinach, followed by the roasted tomatoes. Top with slices of house smoked salmon and then the poached eggs. Drizzle with hollandaise sauce and serve immediately.