Norwegian Egg Benedict
Norwegian Egg Benedict is the special dish served with the combination of salmon and muffins. It is salty in taste.
Equipment
- Blender
- Nonstick muffin pan
- Citrus zester
- Rubber spatula
- Sharp knife
- Pastry brush
Ingredients
- 2 English muffins, cut into two pieces
- Soft butter (stems removed)
- Sliced smoked salmon
- 4 whole eggs (room temperature)
- 3 whole egg yolks
- 1 1/2 stick butter (small, Cara Cara, or Valencia)
- lemon juice
- Cayenne pepper to taste
- Black pepper to taste
Instructions
- Step 1: Boil a pot of water. Once the water is boiling, place a few English muffins on a baking sheet. Spread some butter on the muffins and place them under the broiler until they turn golden brown.
- Step 2: After that, poach the eggs. Stir the boiling water with a spoon. After it boils completely, crack the egg on it. Swirl it properly so that the egg will wrap up on its own. Cook it for 2-3minutes.
- Step 3: Take a small saucepan. Melt the butter and stick until sizzling. Put the yolks in a blender. Start pouring the butter slowly into the yolk and blend it continuously. Make it smooth and pour some lemon juice on it. Add some cayenne pepper for taste.
- Step4: Now serve the English muffins on a plate. Slice the smoked salmon on each muffin. Add the egg to the salmon and hollandaise sauce. Sprinkle some black pepper.
Notes
To serve the benedict hot, plunge the poached egg into hot water. Make the sauce at last minute to get good taste.