5 clever culinary tips – Royal Examiner
Easter Brunch and Eggs Benedict go hand in hand. This version with smoked salmon is a real treat.
Start to finish: 25 minutes
• 1 tablespoon of white wine vinegar
• 3 tablespoons of lukewarm water
• 3 egg yolks
• 3/4 cup melted butter
• 1 tablespoon of white vinegar
• 8 eggs
• 4 bagels, cut in half
• 2 cups of fresh baby spinach
• 8 ounces smoked salmon, sliced
• 1/4 cup fresh Italian parsley, finely chopped
• Salt and pepper to taste
1. In a double boiler, combine the white wine vinegar, water and egg yolks to make the Hollandaise sauce. Whisk constantly for about 10 minutes or until the mixture is thick and frothy.
2. Remove the inner bowl from the pot of boiling water and slowly drizzle in the melted butter, whisking constantly. Season with salt and pepper to taste. Place plastic wrap directly over Hollandaise sauce and set aside.
3. Fill a large saucepan with water and add the white vinegar. Bring to a boil. Crack each egg into a small ramekin. Reduce the heat and carefully pour the eggs from the 4 ramekins into the boiling water one at a time. Let the eggs cook for about 3 minutes, then carefully place them on a paper towel using a slotted spoon. Repeat for the remaining 4 eggs.
4. Toast the bagels. Layer each slice of bagel with a small dollop of sauce, a few spinach leaves, 1 ounce of smoked salmon, and a poached egg. Spoon sauce over each egg, garnish with parsley and season with salt and pepper. Serve 2 prepared bagel slices on each plate on a bed of baby spinach.