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Ingredients
Benedict Eggs with Smoked Salmon and Caviar
- Ingredients
- 1 l water
- salt
- ⅛ l White vinegar
- 1 tsp sugar
- 1 bay leaf
- 5 cloves
- 4 eggs (optionally a replacement)
- 8 slices Smoked salmon
- 4 slices Toast
- 4 tsps butter
- 4 Tbsps Hollandaise sauce (warm)
- 6 tsps Salmon caviar
- 4 bunches Dill
Spread the toasted sandwich breads thinly with butter and top each with two slices of smoked salmon.
To poach the Benedict eggs, add salted water with white wine vinegar and a pinch of sugar to a large saucepan. Add bay leaf, black peppercorns and cloves into it. Bring the water to a boil and simmer for 10 minutes.
Lift the spices out of the water with a skimmer, lower the heat so that the water just simmers. Break the eggs one by one and add individually into a cup. Swirl the simmering water with a spoon and add each egg into it individually and carefully. Leave the eggs until done at a low temperature for about 5 minutes.
Lift the eggs out with a slotted spoon from the water, drain and place over the salmon bread, drizzle with hollandaise sauce and serve garnished immediately with salmon caviar and dill.
(Percentage of daily recommendation)
| Calorie | 323 cal. | (15 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 1.7 g | (6 %) |