Eggs Benedict with Grilled Salmon
For a truly indulgent breakfast, you can’t go wrong with this classic. Drizzled with the rich Knorr Hollandaise Sauce, these flawless poached eggs are served on buttery brioche and delicious grilled salmon.
Ingredients
Toast
-
Brioche or White Bread (slices) 10 pc
-
Clarified Butter 80 g
Salmon
-
Fresh Salmon Fillet 800 g
Vegetables
-
Asparagus, green 20 pc
-
Fresh Spinach 400 g
Eggs
-
Fresh Eggs 10 pc
-
Vinegar
Hollandaise Sauce
-
Knorr Hollandaise Sauce 1L 350 ml
Plating
-
Dill
-
Wood Sorrel or Any Other Type of Fresh Herb
Preparation
-
Toast
- Bake the bread in clarified butter until it’s golden.
-
Salmon
- Slice the salmon into 10 portions.
- Grill on both sides.
- Season with sea salt.
-
Vegetables
- Clean and boil the asparagus.
- Stir fry the spinach.
-
Eggs
- Poach the eggs in water with vinegar.
-
Hollandaise Sauce
- Heat the hollandaise sauce and put in a siphon.
-
Plating
- Place the toast in the center of the plate.
- Season the asparagus and the spinach and put them on the toast.
- Put the grilled salmon on the asparagus.
- Add the warm poached egg.
- Finish with Knorr Hollandaise Sauce from the siphon.
- Garnish with dill and wood sorrel.
- Cut the egg so the yolk runs out.
