Eggs benedict with spinach and smoked salmon

Prepare an exquisite, delicious and nutritious breakfast! The other day, my husband's parents came to visit us. They are intelligent people and I wanted to regale them with something delicious and unusual. I managed to surprise them with breakfast)) Despite its small volume, the sandwich is very satisfying and high-calorie, it will help you live until lunch))

agsika

Recipe author

Eggs benedict with spinach and smoked salmon

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Composition / ingredients

servings:

Ground black pepper

to taste

Eggs

Vinegar

Water

White bread (2 buns)

100

Salmon (smoked)

100

Spinach

100

Greenery

Basil

Hollandaise sauce:

Egg yolks

Lemon juice

Butter

100

Salt (pinch)

to taste

Ground black pepper

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 23 % 3 g

Fats 54 % 7 g

Carbohydrates 23 % 3 g

96 kcal

GI: 0 / 100 / 0

Cooking method

Cooking time: 35 min

We cut the bread (we will need two pieces, since there are two portions), fry it in a dry frying pan until it is ruddy (you can do it in a toaster - as convenient as possible, I'm used to it in a frying pan).

Put a pot of water on the fire, and when the water boils, pour in the vinegar and reduce the heat to the lowest. Egg (it must be 100% fresh!) we break it into a bowl. With the help of a whisk, we make a whirlpool in the pan and quickly pour the egg into the vortex funnel. Cook for 3-4 minutes. With the help of a slotted spoon, we take out the egg, put it on a paper napkin so that the moisture goes away. Repeat the manipulation with the second egg.

And now the sauce. Dutch :) We put the yolks in an enameled bowl. We send the bowl to a water bath, rub the yolks with a whisk, then pour in lemon juice (I use freshly squeezed), add salt and pepper, continue to rub. Melt the butter in the microwave and pour a very thin stream into the yolk mixture, while constantly rubbing with a whisk until the mass thickens. Cool the sauce - it's ready!

Blanch spinach, for which we immerse the thoroughly washed leaves in boiling water for a minute. After we throw it into a colander, we wait for all the liquid to drain.

We spread blanched spinach on the prepared toast, salmon slices on it, eggs on top, pour warm Hollandaise sauce over the sandwiches. Garnish with chopped herbs, fresh basil, sprinkle with pepper on top, serve on the table.

Exquisite, appetizing, beautiful!

Treat your family to health!