Smoked salmon poached egg
Overview
Eggs Benedict is a simple American breakfast dish. It is traditionally made of English waffles served with ham, poached eggs and Hollandaise sauce. I also visited almost all the brunch restaurants worth visiting in Shanghai just for it, just to have an imaginative Eggbenedict, which shows that I am particularly fond of it. Many people may be like me. After ordering too much and eating too much, they realized that eggs Benedict are actually poached eggs. But why is it called Eggs Benedict? Legend has it that Lemuel Benedict was a retired Wall Street stockbroker. One morning in 1894, he wandered into the Waldorf Astoria Hotel because of a hangover, hoping to find food to sober him up. So he freely mixed and ordered: butter toast, poached eggs, crispy bacon and a plate of Hollandaise sauce. The hotel's head waiter was so impressed by this combination that he put eggs Benedict on the brunch menu, replacing the toast with ham bacon and grilled vegetable English muffin. Eggs Benedict was born.
Tags
Ingredients
Steps
-
Let’s first talk about how to make the rich Hollandaise sauce that covers the poached eggs. Prepare all the sauce ingredients and set aside.
-
Bring water to a boil in a small pot, then reduce heat to a simmer (bubbly but not violently boiling). Place a heat-resistant container containing an egg yolk and an appropriate amount of apple cider vinegar on a small boiling pot, and quickly whisk over water (the bottom of the container should not touch the water in the pot). Put the butter in another pot and heat to soften, and bring to a slow boil over low heat. (The boiling white foam can be skimmed off, and the white milk solids settled at the bottom can also be removed), and slowly pour into a heat-resistant container containing egg yolks in three batches. Whip quickly until it becomes thick. (Note here, don’t add too much butter each time. Stir evenly before adding the next time)
-
After the Hollandaise sauce becomes thicker, remove the heat-proof container from the boiling water pot and add salt, pepper and lemon juice to taste. Hollandaise sauce is done.
-
Add a pinch of salt and apple cider vinegar (white vinegar will also work) to a small pot of boiling water. Crack the eggs into a small bowl and slide the eggs into the pot against the water. The time to cook the eggs is generally between 90 seconds and 120 seconds (note that the yolk must be semi-liquid to be delicious and cannot be overcooked). Once the poached eggs are cooked, drain on paper towels and sprinkle with a pinch of salt.
-
Toast the whole wheat bread in a bread machine, cook the asparagus in water, and sprinkle with a little salt for flavor. Place the stack, whole wheat bread, asparagus, smoked salmon, and poached eggs on the plate in sequence. Finally, drizzle with hollandaise sauce and sprinkle with chopped thyme for flavor. Done!
