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    Eggs Benedict on thick toasted bread with salmon, avocado, fresh tomato, and Grana Padano

    Group 393Medium
    Group 3824 people
    T345 min


    4 slices bread
    100 g Grana Padano
    4 eggs
    4 g slices smoked salmon
    2 tomatoes
    1 avocado
    extra virgin olive oil
    10 g white wine vinegar

    For the Hollandaise sauce:
    150 g clarified butter
    20 g cold water
    3 egg yolks (fresh)
    1/2 lemon juice


    STEP 1

    Start by preparing the Hollandaise sauce. Melt the butter in the microwave and put it aside.
    In a bowl suitable for bain-marie, mix the egg yolks, water, and a pinch of salt.
    Whip the eggs until stiffened. Slowly poor in the melted butter and keep whipping the eggs until stiff. Remove from the heat and add the lemon juice and a pinch of salt. Set aside.

    STEP 2

    To cook the poached eggs, put the vinegar and water in a small saucepan and bring to the boil. Use a spoon to create a whirlpool and drop in the whole egg. Once the egg comes to the surface, wait a couple of minutes and remove it from the water.

    STEP 3

    On each plate, place a slice of toasted bread covered with slices of tomato, avocado, and salmon. Put the poached egg on top and garnish with the Hollandaise sauce and chopped chives and Grana Padano DOP shavings.