Breakfast Benedict with salmon

1 serving
Cooking time: 25 minutes
Main ingredient: freshwater fish
Category dishes: Hot

Ingredients:

bun for Burger — 1 PC
potatoes — 100 grams
fresh salmon — 4 slices in 25g
vegetable oil — 5 g
butter — 10 g
olives — 10 oz
olives — 10 oz
chicken eggs — 2 PCs
vinegar — 20 gr
salt to taste
pepper to taste
Dutch sauce — 100 g

for hollandaise sauce:
yolks — 3 PCs
lemon juice — 1 tbsp
butter — 200 g
salt to taste
pepper to taste

Method of preparation:

Myself appetizer with egg Benedict is a kind of sandwich, served on half of hamburger buns with a thin slice of salmon and a poached egg, and top the dish is poured with hollandaise sauce. In our case, we complement the dish with slices of fried potatoes, black olives and green olives.

For cooking Benedict with salmon, you need to take hamburger buns and cut them in half, parallel to the base.

Then, each of the halves should be heated in a pan until Golden, slightly brown solid, after which the bread should be buttered.
On a Teflon pan, you need to fry the slices of fresh salmon with two sides for 1 minute.

The process of making "poached eggs". First, fill the pan with water and put it to heat up.
In a separate bowl carefully crack one egg.
In a pot of water add a tablespoon of vinegar and mix thoroughly with the water. Now start with a spoon a funnel, spinning the water.
Once you get the funnel, dramatically pour the yolk and white into the pan. If you did everything correctly, the protein will have to wrap the egg yolk and you will only have to cook the egg in hot, but not boiling water for about 4-5 minutes. (water should not boil)

Ready carefully remove the poached egg from the pan and allow it to dry a little. Excess protein can be removed using a knife.

On each half oiled buns spread the roasted salmon on top of salmon to lay out the warm poached eggs.
Then pour all of the warm hollandaise sauce.

To prepare hollandaise sauce mix in the tank or blender 3 egg yolks, add a pinch of salt, a little paprika and 1 tablespoon of lemon juice.

100 grams of butter, melt in a separate container.
Start whisking the egg yolks and gradually pour melted butter. Your hollandaise sauce will start to become thicker and only needs to cool it and transfer to a gravy boat or used directly for cooking of any dishes.

Do not forget that in Dutch sauce uses egg yolks, which do not undergo any heat treatment. Therefore, you should only choose eggs of the highest category, it is good to wash them before cooking the sauce and keep the sauce more than a few hours.

Spread buns with salmon and eggs into serving dish, pour the sauce. Next put the roasted potatoes and garnish with olives and olives. published

P. S. And remember, only by changing their consumption — together we change the world! ©

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