Smoked Salmon Benedict Recipe
poached eggs, smoked salmon, homemade panini bread, hollandaise
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Ingredients
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Ingredients
Method
Directions
- 1
Make the Hollandaise Sauce
In a double boiler or a heatproof bowl over simmering water, whisk together the egg yolks, lemon juice, and Dijon mustard until thickened. Gradually add melted butter while continuously whisking until the sauce is smooth. Season with salt and pepper to taste. Keep warm.
- 2
Prepare the Poached Eggs
In a pot, bring water and white vinegar to a gentle simmer. Crack each egg into a small bowl and gently slide into the simmering water. Poach for about 3-4 minutes or until the whites are set but yolks are still runny. Remove with a slotted spoon and drain on paper towels.
- 3
Toast the Panini Bread
While the eggs are poaching, toast the homemade panini bread until golden brown.
- 4
Assemble
On each slice of toasted panini bread, layer smoked salmon and then top with a poached egg. Drizzle with hollandaise sauce and season with additional salt and pepper if desired.