Zutaten für Smoked Salmon Benedict
- Unsalted Butter
- 1 shallot, finely minced
- 1 cup packed fresh sorrel leaves (or 1 cup packed fresh parsley)
- Heavy Cream
- Salt to taste
- Fresh Ground Pepper
- White Wine Vinegar
- Crumpets
- 4 large eggs
- 4 ounces smoked salmon, thinly sliced
- 2 tablespoons chopped fresh chives
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Zubereitung von Smoked Salmon Benedict
- **Prepare the Sorrel Sauce:** Melt 2 tablespoons of butter in a medium skillet over medium heat.
- Add 1 finely minced shallot and cook until softened but not browned (about 30 seconds).
- Add half of the sorrel (or parsley) and stir until wilted. Add the remaining sorrel and cook until it forms a smooth puree (2-3 minutes).
- Stir in 1/4 cup heavy cream and season generously with salt and freshly ground black pepper. Taste and adjust seasoning as needed.
- **Poach the Eggs:** Fill a wide, deep pan with water and add 1 tablespoon of white wine vinegar. Bring to a gentle simmer.
- While the water simmers, toast the 4 crumpets or English muffins and keep them warm in a low oven (200°F/93°C).
- Crack each egg individually into a small saucer. Gently slide each egg into the simmering water.
- Adjust the heat to maintain a gentle simmer—you should see bubbles forming at the bottom of the pan but not rapidly rising to the surface.
- Poach for 4 minutes, or until the whites are set but the yolks are still runny.
- **Assemble the Benedict:** Arrange two toasted crumpets or muffin halves on each of four warmed plates.
- Carefully remove the poached eggs from the water with a slotted spoon and gently blot excess water on a paper towel.
- Place one poached egg on each crumpet or muffin half.
- Top each egg with a slice of smoked salmon.
- Reheat the sorrel sauce gently. Spoon the sauce evenly over the salmon on each Benedict.
- Garnish with chopped fresh chives and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
3g
Fat
50g
Carbs
0g
