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Eggs Benedict with salmon and chard

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Ingredients for 4 servings:

  • 4 eggs
  • 4 slices of white bread, toasted
  • e.g. butter
  • 4 slices of smoked salmon
  • 4 leaves of chard, frozen, blanched
  • 1 cup hollandaise sauce, warm
  • some vinegar
  • salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Boil about 1.5 liters of water with salt and vinegar. Crack the eggs and carefully drop them into the gently boiling water. Cook for about 3 minutes, using a spoon to break them into shape. Stay calm and patient! Remove the eggs and arrange them on slices of toasted white bread that have previously been topped with butter, salmon slices, and chard leaves. Serve with salt, pepper, and warm hollandaise sauce. We first had these Eggs Benedict on a cruise ship and think they’re simply world-class.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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