Egg Benedict
with smoked salmon and trout from Hofseth
An unbeatable classic that pairs well with salmon and trout. Here, the egg yolk creates a warm and velvety sauce for the fish.
Ingredients
Ingredients
300 g smoked trout or salmon
4 cold eggs
1,5 liters water
5 tbsp vinegar (7% acidity)
2 tsp salt
12 asparagus spears, white or green
2 dl hollandaise sauce
1 dl cream (optional)
2 tbsp chives
4 slices of good bread
Instructions
Instructions
- Bring water, salt, and vinegar to a boil. Crack each egg into a cup. Stir the water gently and slowly pour in the eggs. The egg whites should coalesce around the yolks.
- Let the eggs cook for about 4 minutes until set but still soft. Remove them from the water and immerse in cold water for about 30 seconds. Transfer them onto a paper towel to drain excess water.
- Clean and peel the asparagus if necessary. Cook them in well-salted water until tender yet still crisp. Alternatively, sautéed spinachis a good and classic alternative.
- Toast the bread slices in a pan with a little butter orin a toaster.
- When assembling, top each toasted bread slice with smoked trout or salmon from Hofseth. Carefully place a poached egg on top of each slice.
- Serve with hollandaise sauce drizzled over the eggs,sprinkle with chives, and accompany with the cooked asparagus or spinach on the side.
If you are making hollandaise sauce from scratch or from a mix,you can make it lighter and milder by whisking in a bit of whipped cream into the sauce.
