Smoked Salmon Benedict Recipe
House smoked salmon, swiss cheese, avocado, roasted tomato, chili seasoned spinach and poached eggs. Topped with toasted spices and house hollandaise.
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Ingredients
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Main Ingredients
Seasoning and Spices
Hollandaise Sauce
Garnish
Method
Preparation
- 1
Roasting the Tomato
Preheat your oven to 200°C (400°F). Cut the large tomato in half, drizzle with olive oil, and season with salt and pepper. Roast in the oven for about 20 minutes until soft and slightly caramelized.
- 2
Sautéing the Spinach
Heat a skillet over medium heat, add a splash of olive oil, and toss in the fresh spinach. Sprinkle with chili powder, salt, and black pepper. Sauté until wilted, about 3-4 minutes. Set aside.
- 3
Preparing the Avocado
Slice the medium avocado in half, remove the pit, and scoop out the flesh. Cut it into slices and set aside.
Cooking the Eggs
- 4
Poaching the Eggs
Fill a saucepan with water and bring it to a gentle simmer. Add a splash of vinegar to help the egg whites set. Crack each egg into a small bowl, then gently slide them into the simmering water. Poach for about 3-4 minutes for a runny yolk or longer for a firmer yolk. Remove with a slotted spoon and drain on a paper towel.
Making Hollandaise Sauce
- 5
Preparing the Sauce
In a heatproof bowl, whisk together the egg yolks and lemon juice until thick and pale. Melt the unsalted butter until hot but not boiling. Slowly drizzle the hot butter into the yolk mixture while whisking continuously until the sauce is thick and smooth. Season with salt and cayenne pepper to taste.
Assembly
- 6
Building the Benedict
On a plate, layer the sautéed spinach, followed by the house smoked salmon. Place the roasted tomato on top, then add the slices of Swiss cheese and avocado. Carefully place the poached eggs on top of the layers. Drizzle with the hollandaise sauce and sprinkle with toasted spices mix.
