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Recipe of Salmon Eggs Benedict
Ingredients:
- 2 English muffins, split and toasted
- 4 slices of smoked salmon
- 4 eggs
- 1 tbsp white vinegar
- 1 tbsp olive oil
- salt and pepper to taste
- chopped chives for garnish
For The Hollandaise Sauce:
- 3 egg yolks
- 1 tbsp lemon juice
- ½ cup unsalted butter, melted
- salt and cayenne pepper to taste
Instructions:
- To make the Hollandaise sauce, whisk the egg yolks and lemon juice in a SENSARTE Nonstick Sauce Pan until light and frothy. Place the pan over low heat and whisk constantly while slowly pouring in the melted butter. Continue whisking until the sauce thickens. Season with salt and cayenne pepper to taste. Keep warm over low heat.
- Fill a SENSARTE Nonstick Deep Frying Pan Skillet with about 2 inches of water and bring to a simmer over medium-high heat. Add the white vinegar and swirl the water with a spoon to create a vortex. Crack an egg into a small bowl and gently slide it into the center of the vortex. Cook for 3-4 minutes or until the egg whites are set but the yolks are still runny. Use a slotted spoon to remove the egg from the water and place it on a paper towel-lined plate. Repeat with the remaining eggs.
- Heat your SENSARTE Nonstick Sauté Pan over medium heat. Brush the salmon with olive oil and season with salt and pepper. Cook the salmon for 2-3 minutes per side or until lightly browned and cooked through.
- To assemble, place a toasted English muffin half on a plate. Top with a slice of salmon and a poached egg. Spoon the Hollandaise sauce over the top. Garnish with chopped chives. Serve immediately and enjoy!
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