SALMON SPINACH EGGS BENEDICT

This is my favorite decadent brunch! The freshness of the salmon, spinach and fruit helps balance the richness of the Hollandaise sauce.

INGREDIENTS:

  • english muffins
  • smoked salmon
  • spinach – blanched
  • 3 egg yolks
  • water – 1 tablespoon
  • lemon juice – 1 tablespoon
  • butter – 2 sticks
  • salt & white pepper (to taste)

INSTRUCTIONS:

  1. Boil water in a pot, then lower to a simmer.
  2. Place a heat-proof bowl (glass or metal) on top of the pot. The water shouldn’t touch the bottom of the bowl.
  3. Whisk egg yolks until thick. Add water and lemon juice, whisk until smooth and thickened (about 2-3 minutes).
  4. Slowly add pieces of butter while whisking.
  5. Season with lemon juice, salt and white pepper.
  6. Place spinach in a pot over medium heat and cook just until wilted.
  7. Toast english muffins.
  8. Assemble spinach and salmon, top with Hollandaise sauce.

TIP: To keep the sauce warm, place the bowl in lukewarm water or in a thermos.

 

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