Pacific North West Eggs Benedict
Ingredients
- 60 grams 2 ounces of cold smoked salmon
- 2 cups spinach
- 1 red onion, chopped
- 1 tablespoon olive oil
- 1 avocado, sliced
- 4 slices crusty whole grain bread (or english muffin)
- 4 poached eggs
- 2 tablespoon vinegar
- 1 cup hollandaise sauce
- ½ cup shredded gruyere cheese (instead of hollandaise sauce)
- Chives for garnish
Hollandaise Sauce
- 3 egg yolks
- 1/4 teaspoon Dijon mustard
- 2 tablespoon lemon juice
- 1 dash cayenne pepper
- 125 g butter
Instructions
Hollandaise Sauce
- Melt the butter in microwave or in a small pot over the stove. Allow the butter to begin to bubble, but not reach a full boil, set aside in a glass measuring cup for easy pouring.
- Combine the egg yolks, Dijon mustard, and lemon juice in the immersion blender cup. Mix together. Slowly drizzle melted butter from the glass measuring cup into the cup with the immersion blender and mix till thickens.
Eggs Benedict Instructions
- Prepare the hollandaise sauce.
- Coat a large sauté pan lightly with olive oil and bring to a medium heat. Add the onions and sauté for 2 minutes add spinach and sauté until it is just wilted, then set aside.
- Poach eggs - Fill a large pot halfway with water and bring to a boil. Add the vinegar and reduce the heat until the water in the pan has no more bubbles. Very close to the surface of the water, crack the eggs and gently drop each egg into the water. Cook the eggs for 3 to 4 minutes. Using a slotted spoon, remove the eggs and place on clean cloth or paper towel
- Toast bread.
Assembly
- Start with toast, then layer on the sautéed spinach, then a layer of avocado, finish with a layer of smoked salmon, then top with a poached egg.
- Spoon over hollandaise sauce, garnish with chopped chives.
- Note: Another delicious option is to omit the hollandaise sauce and top with grated cheese and place under the broiler for 1 minute.
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