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Eggs Benedict with Grilled Salmon

Eggs Benedict with Grilled Salmon – - Recipe

For a truly indulgent breakfast, you can’t go wrong with this classic. Drizzled with Knorr’s rich Garde d’or Hollandaise Sauce, these flawless poached eggs are served on buttery Brioche and delicious grilled salmon.

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Ingredients

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Toast

  • Brioche Slices 10.0 pc
  • Clarified Butter 80.0 g

Salmon

  • Salmon Fillet 800.0 g

Vegetables

  • Green Asparagus, peeled and blanched 150.0 g
  • Spinach, washed 400.0 g
  • Dill 6.0 g
  • Sorrel 6.0 g

Eggs

  • Eggs 10.0 pc
  • Water 2000.0 g
  • Vinegar 20.0 g

Hollandaise Sauce

For a truly indulgent breakfast, you can’t go wrong with this classic. Drizzled with Knorr’s rich Garde d’or Hollandaise Sauce, these flawless poached eggs are served on buttery Brioche and delicious grilled salmon.

...

Preparation

  1. Toast

    • Pre heat oven to 160 degree Celsius.
    • Brush clarified butter onto the brioche.
    • Bake the brioche for 8 mins or till golden brown.

  2. Salmon

    • Slice the salmon in 10 (or as needed, depending on the number of portions) portions.
    • Grill on both sides.
    • Season with sea salt.

  3. Vegetables

    • Clean and boil the asparagus.
    • Stir fry the spinach.

  4. Eggs

    • Poach the eggs in water with vinegar.

  5. Hollandaise Sauce

    • Heat the Hollandaise and put in a siphon.

  6. Before Serving

    • Place the toast in the center of the plate.
    • Season the asparagus and the spinach and put them on the toast.
    • Add the grilled salmon on the asparagus.
    • Add the warm poached egg.
    • Finish with the Hollandaise sauce from the siphon.
    • Garnish with dill and wood sorrel.
    • Cut the egg so the yolk runs out.
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