The traditional classic is prepared with Canadian Bacon, however, we do not eat bacon, so we have substituted Gravlax or Smoked Salmon with Green Asparagus or Fresh Tomato over the years .. We drizzle a bit of Hollandaise on top of the poached eggs .. English Muffins are a typical way this classic is served, however, we prefer to have our´s on a small Baguette called a "Montado" .. Here is how we do it in our family ..
For Two:
The Eggs Benedict :
4 Extra Large or Large Eggs ( to be poached )
Half a bundle of fresh Green Bio Asparagus or 1 large Raf Red firm but Tender Tomato
Gravlax or Smoked Salmon ( 2 slices per person )
Salt and freshly ground pepper ( black, rose, green )
Tiny Snippets of fresh Chive herb
The Hollandaise Sauce:
3 large or extra large egg yolks
1 and 1 / 2 sticks of French butter 82 % butter fat
2 tablsps of wáter
2 tablsps of fresh squeezed lemon juice
a pinch of salt to taste
Instructions & Assemblage:
1) Firstly, toast the bread to your taste ..
2) Take 4 Spears of Green asparagus that were blanched to tender or grilled & drained and patted dry and place them on 1 side of the bread ..
3) Now, place the salmon on top ..
4) Place the poached eggs ( 2) on top of the salmon very gently so they do not break
5) Gently drizzle the Hollandaise on top of the salmon to your taste .. and sprinkle with snippets of chive ribbon herb ..
The Hollandaise Instructions:
1 ) Fill a médium size sauce pan with 2 inches of wáter and bring to a low simmer ..
2) Take a heat proof bowl that fits on the top of your saucepan without touching the wáter ..
3) Add the yolks to the bowl and the wáter and whisk to combine over the doublé boiler until frothy approx 3 to 4 minutes
4) Add salt to taste
5) Your texture should be velvety, not watery or not pasty thick either ..
6) Sprinkle the snippets of the chive on top of the Hollandaise ..
Serve with a fork and knife .. And a glass of Cava or a Champagne or Prosecco ..
For Two:
The Eggs Benedict :
4 Extra Large or Large Eggs ( to be poached )
Half a bundle of fresh Green Bio Asparagus or 1 large Raf Red firm but Tender Tomato
Gravlax or Smoked Salmon ( 2 slices per person )
Salt and freshly ground pepper ( black, rose, green )
Tiny Snippets of fresh Chive herb
The Hollandaise Sauce:
3 large or extra large egg yolks
1 and 1 / 2 sticks of French butter 82 % butter fat
2 tablsps of wáter
2 tablsps of fresh squeezed lemon juice
a pinch of salt to taste
Instructions & Assemblage:
1) Firstly, toast the bread to your taste ..
2) Take 4 Spears of Green asparagus that were blanched to tender or grilled & drained and patted dry and place them on 1 side of the bread ..
3) Now, place the salmon on top ..
4) Place the poached eggs ( 2) on top of the salmon very gently so they do not break
5) Gently drizzle the Hollandaise on top of the salmon to your taste .. and sprinkle with snippets of chive ribbon herb ..
The Hollandaise Instructions:
1 ) Fill a médium size sauce pan with 2 inches of wáter and bring to a low simmer ..
2) Take a heat proof bowl that fits on the top of your saucepan without touching the wáter ..
3) Add the yolks to the bowl and the wáter and whisk to combine over the doublé boiler until frothy approx 3 to 4 minutes
4) Add salt to taste
5) Your texture should be velvety, not watery or not pasty thick either ..
6) Sprinkle the snippets of the chive on top of the Hollandaise ..
Serve with a fork and knife .. And a glass of Cava or a Champagne or Prosecco ..