Salmon Eggs Benedict With Black Truffle Oil

With a few easy tricks, you too can poach the most perfect eggs! Top them with salmon and a classic Hollandaise Black Truffle Oil Mix sauce for a luxurious version of the brunch classic. Any type of cooked salmon works for this recipe – broiled, poached, oven-baked – and you can even sub for smoked salmon in a pinch.

Ingredients

Directions

  1. Toast 4 breads and cut in half. Top with the salmon. Reserve.
  2. Heat a medium pot of water until just simmering, then turn down the heat until it’s almost boiling – the water should be moving but not bubbling. Tip: use an instant read thermometer, you want the temperature to be 80 C. No more, no less!
  3. Break one egg onto a small bowl, then pour it, gently, over a fine mesh strainer. Swirl, removing any loose egg whites that fall through the strainer – that will look messy on the final poached eggs.
  4. Once strained, very slowly and gently place the egg into the water. With a wooden spoon, swirl water around, for about 10 seconds until the eggs begin to set. Repeat for all four eggs Stirring occasionally, cook for about 4 minutes – eggs whites should be fully cooked while yolks should be soft.
  5. Using a slotted spoon, remove each egg from the water – gently! Place one egg on top of each muffin, then drizzle a good amount of Hollandaise sauce while you mixed it with Black Truffle oil to cover the egg , add your White truffle salt on them and done with bread on top .

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