Smoked salmon eggs Benedict
1 tablespoon white wine vinegar 3 tablespoons warm water 3 egg yolks 3 / 4 cup melted butter 1 tablespoon white vinegar 8 eggs 4 bagels , sliced in half 2 cups fresh baby spinach 8 ounces smoked salmon , cut into slices
1 / 4 cup fresh Italian parsley , finely chopped Salt and pepper , to taste
1 . In a double boiler combine the white wine vinegar , water and egg yolks to make the hollandaise sauce . Whisk constantly for about 10 minutes or until the mixture is thick and frothy .
2 . Remove the inner bowl from the pot of boiling water and slowly drizzle in the melted butter , whisking constantly . Season with salt and pepper to taste . Place plastic wrap directly on top of the hollandaise sauce and set aside .
3 . Fill a large pot with water and add the white vinegar . Bring to a boil . Break each egg into a small ramekin . Reduce heat and carefully pour eggs from the 4 ramekins into the boiling water one at a time . Let the eggs cook for about 3 minutes , and then carefully place them on a paper towel using a skimmer . Repeat for the remaining 4 eggs .
4 . Toast the bagels . Layer each bagel slice with a small spoonful of sauce , a few leaves of baby spinach , 1 ounce of smoked salmon and a poached egg . Spoon a dollop of sauce over each egg , garnish with parsley and season with salt and pepper . Serve 2 prepared bagel slices on each plate over a bed of baby spinach .
94 MoultrieScene MARCH 2023