Eggs Benedict with salmon

Name: Eggs Benedict with salmon
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Ingredients: 2 pcs bread; 2 pcs eggs; to taste arugula; 4 pcs salmon; 3 pcs egg yolks; 50 g butter; 0.5 tbsp lemon juice; 1 pinch salt

Eggs Benedict with salmon, prepared using a steam bath sauce.

Total: 25 min
Servings: 2
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 600
Protein: 25 g
Fat: 45 g
Carbs: 25 g

Ingredients

for 2 servings

bread2 pcs
eggs2 pcs
arugulato taste
salmon4 pcs
egg yolks3 pcs
butter50 g
lemon juice0.5 tbsp
salt1 pinch

Method

7 steps

Prepare the sauce: in a bowl suitable for a steam bath, mix the egg yolks, butter, juice of half a lemon, and a pinch of salt. Place the bowl over a pot of boiling water (the bottom of the bowl should not touch the water). Whisk the mixture until thickened, about 5-7 minutes. Remove from heat.
Toast the bread until golden brown.
Prepare the poached eggs.
Place arugula on the toasted bread, then top with pieces of salmon.
Carefully place a poached egg on the salmon.
Drizzle the egg with the prepared sauce.
Serve immediately.