Ingredients for Norwegian Eggs Benedict
- 4 cups water
- White Wine Vinegar
- 2 large eggs
- Brioche Bread
- Baby Spinach
- Smoked Salmon
- Salt And Pepper
- ½ cup prepared hollandaise sauce (store-bought or homemade)
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How to Make Norwegian Eggs Benedict
- Fill a large pot with 4 cups of water and bring to a gentle simmer (just under a boil). Add 1 tablespoon of white wine vinegar.
- Gently crack 2 large eggs, one at a time, into a small bowl. Create a gentle swirl in the simmering water to create a vortex.
- Carefully slip each egg into the swirling water.
- Simmer for approximately 2-3 minutes, or until the egg whites are set but the yolks remain runny.
- Remove the poached eggs with a slotted spoon and place them on a paper towel-lined plate to drain.
- While the eggs poach, toast your bread to your desired level of crispness.
- Layer 1 cup of chopped spinach and 4 ounces of thinly sliced smoked salmon on each slice of toast.
- Top each slice of toast with a perfectly poached egg.
- Season generously with salt and freshly ground black pepper.
- Drizzle generously with ½ cup of prepared hollandaise sauce.
- Serve immediately and enjoy your delicious Norwegian Eggs Benedict!
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
2g
Fat
11g
Carbs
17g
