Weekend Brunch For Two! Salmon EGGS BENEDICT With Hollandaise & Avocado. Recipe by Always Yummy! скачать в хорошем качестве

Weekend Brunch For Two! Salmon EGGS BENEDICT With Hollandaise & Avocado. Recipe by Always Yummy!

Toasted slice of white bread with avocado, salmon and poached egg in Hollandaise sauce – that’s a true feast anytime when you want to pamper yourself with the best brunch ever! ❤️ If you like the recipe and want to say thanks, you can buy us a coffee - http://buymeacoffee.com/alwaysyummy ⏱ 25 min ✅ Ingredients: • 4 eggs • cured salmon – 7 oz | 200 g • 1 avocado • lemon juice – 2 tbsp • white bread – 2 slices (100 g) • butter – 1 oz | 20 g • scallion – 1 tbsp • ground black pepper – to taste • salt – ½ tsp Hollandaise sauce: • butter – 4 oz | 120 g • 3 yolks • lemon juice – 1 tbsp • white wine vinegar – 1 tsp • salt – ¼ tsp • ground black pepper – ¼ tsp • cayenne pepper – ⅛ tsp ✅ You will need: • saucepan • 2 bowls • fine mesh strainer • 4 bowls for eggs • carving board • pan 📙 Preparation: 1. Cut off 2 slices of white bread ½ in | 1,5-2 cm thick, brioche loaf can be taken and suchlike. Peel the avocado, cut it and the cured salmon into fine slices, drizzle avocado with just squeezed lemon juice to not darken. Chop up a couple of scallion stems. 2. Hollandaise sauce: pour water into a saucepan and apply a bowl inside so that the bottom of it is not contacting with water, bring to a boil, reduce the heat to lowest as water should not boil. Melt 4 oz | 120 g of butter in this water bath. 3. Add 3 yolks into a clean bowl and place it in a water bath, add 1 tsp of white wine vinegar and whisk intensively for 1-2 minutes until frothy, visually the mixture is to be doubled. Keeping whisking add the melted butter gradually into the yolks, then add the lemon juice, salt, ground black and cayenne peppers, mix well. Take off from the heat and pour right away into a gravy boat to stop the heating process. 4. Put 4 small bowls on the working surface and arrange a fine mesh strainer onto the fifth. Broke an egg into the strainer not damaging the yolk and white pouch. Drain extra, watery white and pour the egg neatly into one of the bowls. Repeat with each egg pouring into separate bowl. 5. Heat a pan over medium heat, add 1 oz | 20 g of butter and toast the slices of bread on each side for 1-2 minutes until golden. Take out on a paper towel. For this, it is possible to use a toaster or oven. 6. Pour water into the saucepan at the level of 1 ½ in | 4-5 cm, bring to a boil, add ½ tsp of salt, reduce the heat to lowest (no boiling and bubbling) and pour in the egg from the bowl neatly. Right away add the second egg and cook for 3 minutes. Take them out neatly on a plate and do all the same with the second couple of eggs. 7. While the eggs are getting ready, let’s arrange toasts: brush the fried bread with small amount of the hollandaise sauce, put atop a layer of avocado and follow with the slices of salmon. 8. Place the poached eggs carefully on the toasts. 9. Pour the eggs Benedict with some hollandaise sauce, sprinkle with freshly-ground black pepper and chopped up scallion and serve to the table right away.