Shown on the right side of the plate. This is a version of Eggs Benedict but with scrambled eggs and smoked salmon. It's creamy and delicious. I've used Tony Bilson's Hollandaise recipe cause it works everytime I've made it.
In a saucepan bring the wine, vinegar, peppercorns, bay leaf and onion to the boil.
Reduce slowly til you have approx 4 Tbsp of liquid.
Strain into a stainless steel bowl.
Choose a pot on which the bowl will sit comfortably, half fil it with water and bring to boil.
Turn heat down so water is simmering.
Add the 4 egg yolks to the reduction in the bowl.
With a whisk, beat the mixture over the hot water til it has a fluffy consistency and has thickened a bit. Make sure eggs are cooked.
Slowly whisk the melted butter into the sauce til it's incorporated.
If it seperates then the egg wasn't cooked long enough.
Keep in a warm placew til ready to use.
Put spinach in a medium/hot frypan and cook til wilted - set aside.
Whisk eggs in a bowl with the cream.
Heat the butter in the frypan and pour in eggs.
Gently stir the eggs til they are just cooked - don't overdo it.
On each plate, assemble 2 muffin halves, some spinach, a slice or two of salmon, scrambled egg and finally a good dollop of hollandaise.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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