Smoked Salmon Poached Egg

Name: Smoked Salmon Poached Egg
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 Whole wheat bread; 3 pieces Fresh asparagus; 4-6 pieces Smoked salmon fillet; 3 pcs egg; 5g Salt and pepper; 70g Unsalted butter; 2ml Apple cider vinegar; 2ml Lemon juice; 3g Thyme

by CookingSweetie_

4.8 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Egg benedict is a simple American breakfast plate. Traditionally it is made of English muffins with ham, poached eggs and Hollandaise sauce. I also swept all the brunch restaurants in Shanghai that are worth visiting for it, just to have a fantastical one. Egg benedict, it can be seen that I have a unique love for it.
Many people may be like me. They order more and eat more before they realize that eggs Benedict are poached eggs. But why is it called Egg benedict? Legend has it that Lemuel Benedict was a retired Wall Street stockbroker. One morning in 1894, he wandered to the Waldorf Astoria restaurant because of a hangover, hoping to find food to make him sober. So he ordered a free match: butter toast, poached egg, crispy bacon and a dish of Hollandaise sauce. The foreman of the hotel was very impressed with this combination, so he put eggs Benedict on the brunch menu. , Replacing the toast of ham, bacon and grilled English muffins, eggs Benedict was born. "

Ingredients

Smoked Salmon Poached Egg

1. Let's first talk about how to make the thick layer of Hollandaise sauce (Hollandaise sauce) covering the poached egg. Prepare all the sauce ingredients for use.

2. Boil the water in a small pot, then turn to a low heat to keep it boiling slowly (bubbles but not tumbling vigorously). Place a heat-resistant container containing an egg yolk and an appropriate amount of apple cider vinegar on a small boiling pot, and quickly dispense with water (the bottom of the container should not touch the water in the pot). Put the butter in another pot and heat to soften it. Slowly boil. (You can skim off the boiling white foam, and the white milk solids at the bottom can also be removed), slowly pour it into a heat-resistant container with egg yolk in three times. Dispense quickly so that it gradually becomes viscous. (Note here, do not add too much butter each time, add it again after mixing well)

3. After the dutch sauce becomes thicker, remove the heat-resistant container from the boiling water pot, add salt, pepper, and lemon juice to taste. Dutch juice is finished.

4. Add a pinch of salt and apple cider vinegar (white vinegar is also acceptable) in a small pot of boiling water. Beat the eggs into a small bowl, slide the eggs into the pot against the surface of the water. The time to boil the eggs is generally between 90 and 120 seconds (note that the yolk must be semi-liquid to be delicious, and it should not be overcooked). After the poached eggs are cooked, drain the water on a paper towel and sprinkle a little salt.

5. Bake the whole wheat bread in a bread machine. Cook the asparagus in water and sprinkle with a little salt to improve the flavor. Place the superimposed on the plate in turn, whole wheat bread, asparagus, smoked salmon, poached egg, and finally topped with Dutch sauce, sprinkle with chopped thyme to enhance the flavor. Done!

Tips:
Hollandaise sauce

Let me first talk about how to make the thick layer of Hollandaise sauce (Hollandaise sauce) that covers the poached egg. I once thought that the yellow layer was cheese. Hollandaise sauce (Hollandaise sauce) is a traditional western sauce, sweet and sour, with egg and milk flavor. The fresh sauce is kept at 37-65 degrees Celsius for no more than 2 hours. If it exceeds this time, the sauce will become thinner and not full of gloss. It can also be used with seafood to be imported together, which not only has the effect of removing fishy, but also can add points to the umami taste and taste of the ingredients.