Eggs Benedict with salmon and Hollandaise sauce

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Smoked salmon, poached egg & Hollandaise sauce on sourdough toast: Eggs Benedict is a perfect breakfast, lunch or brunch dish that we found on .


For 4 persons:

  • 4 farm-fresh eggs
  • 200 grams smoked salmon
  • Fresh sourdough bread (unsliced)
  • Butter
  • 2 lemons
  • Salt pepper

“Provide fresh eggs, beautiful salmon and buy unsliced ​​sourdough bread from a good bakery. It is important that your eggs are super fresh, because then the white is firmly around the yolk. This makes poaching a lot easier.”

eggs benedict with salmon

Making Eggs Benedict

Start with the Hollandaise sauce . Make sure your egg yolks are at room temperature. Squeeze the juice from the lemons and have small cubes of ice-cold butter ready.

Beat two egg yolks lightly in a bain-marie in a large bowl. Add the butter cubes one at a time and continue beating until the sauce sets. Be patient and make sure the sauce doesn’t get too hot, because it will turn into scrambled eggs.

When the sauce starts to thicken, add lemon juice and salt and pepper, beating to taste. When the sauce has the right taste and thickness, set it aside. Keep the pan with boiling water on the fire for a while, because later you may want to heat the sauce a little more.

Poach the eggs. We explain how to do that here

Meanwhile, cut slices of the bread and toast them briefly in the oven or toaster. They should not be too hard, but it is nice if they have a little ‘bite’. Spread the rolls with a little bit of butter and then top with the salmon.

Remove the eggs from the water and let them drain briefly. Place an egg on each bun. Warm up the Hollandaise sauce over a pan of boiling water. Divide the sauce over the buns. Top with a little freshly ground pepper.

Source: Culy by
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