Eggs Benedict with Smoked Salmon and Capers

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Eggs Benedict with Smoked Salmon and Capers

Name: Eggs Benedict with Smoked Salmon and Capers
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Cuisine: Französische Küche
Ingredients: 100 g smoked salmon; 125 g English Muffins (toast buns); 2 eggs; 100 g Hollandaise sauce; 1 handful chives; 30 g capers; 1 tbsp extra virgin olive oil

(0)

20 min

Under an hour

Knuspr-Küche

Verwöhnen Sie sich mit einem luxuriösen Frühstücksklassiker: Eggs Benedict mit feinem Räucherlachs. Die Kombination aus perfekt pochierten Eiern, cremiger Sauce Hollandaise und salzigen Kapern auf einem knusprig gerösteten Toastbrötchen ist der ideale Start in einen entspannten Tag oder ein Highlight für Ihren nächsten Brunch.

Ingredients

Price per portion:€ 4.25

Ingredients

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Mayonnaise 100 g Räucherlachs

Toast bread 125 g English Muffins (Toastbrötchen)

Eggs 10 pcs 2 Eier

Hollandaise sauce 100 g Sauce Hollandaise

Fresh chives 1 Handvoll Schnittlauch

Capers 30 g Kapern

Extra virgin olive oil 1 EL Olivenöl extra nativ

Preparation method

Halve the toast buns (English Muffins), drizzle with a little olive oil, and toast them in a pan until golden brown on both sides.

Top the toasted bun halves with the smoked salmon slices.

Bring water to a simmer in a pot (do not boil vigorously). Create a gentle swirl in the water with a spoon and carefully slide in the eggs. Poach the eggs for about 2–3 minutes, until the egg whites are set but the yolk is still runny.