New York Benedict Recipe
2 poached eggs, smoked salmon, creamed spinach, toasted pumpernickel bagel, béarnaise sauce, potato hash
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Ingredients
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Eggs & Fish
Vegetables
Bakery
Sauce
Method
Preparation
- 1
Prepare the Potato Hash
Peel and dice the potatoes into small cubes. Boil them in salted water until tender, about 10-15 minutes. Drain and set aside.
- 2
Sauté Spinach
In a skillet, add a little olive oil, and sauté the fresh spinach until wilted. Season with salt and pepper. Set aside.
Cooking
- 3
Poach the Eggs
Bring a pot of water to a gentle simmer. Crack the eggs into a small bowl, then gently slide them into the water. Poach for 3-4 minutes for a runny yolk. Remove and drain on paper towels.
- 4
Make Béarnaise Sauce
In a saucepan, combine white wine vinegar, chopped tarragon, and a pinch of salt. Simmer until reduced by half. In a bowl, whisk egg yolks until frothy. Gradually add melted butter while whisking continuously until the sauce thickens. Season with salt and black pepper.
- 5
Toast the Bagel
Slice the pumpernickel bagel in half and toast until golden brown.
- 6
Assemble the Dish
On each toasted bagel half, layer creamed spinach, top with smoked salmon, and carefully place a poached egg on each. Drizzle with béarnaise sauce and serve with potato hash on the side.
