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Eggs Benedict with Spinach and Smoked Salmon

Whip up an elegant, delicious, and nourishing breakfast! My husband's parents came to visit the other day. They're refined people, and I wanted to treat them to something tasty and out of the ordinary. Breakfast did the trick — I really surprised them! Despite its modest size, this open-faced sandwich is rich and filling enough to carry you straight through to lunch.

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Eggs benedict with spinach and smoked salmon
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 23 % 3 g
Fats 54 % 7 g
Carbohydrates 23 % 3 g
96 kcal
GI: 0 / 100 / 0
  • Slice the bread (you'll need two pieces, since there are two servings) and toast it in a dry skillet until golden (you can use a toaster instead — whatever's easiest; I'm just used to the skillet).
  • Set a pot of water over the heat, and once it boils, pour in the vinegar and turn the heat down to the lowest setting. Crack an egg (it must be 100% fresh!) into a small bowl. Using a whisk, swirl the water into a whirlpool and quickly slip the egg into the center of the vortex. Poach for 3–4 minutes. Lift the egg out with a slotted spoon and set it on a paper towel to drain. Repeat with the second egg.
  • Now for the sauce — Hollandaise :) Put the yolks in a heatproof (enamel) bowl. Set the bowl over a water bath and whisk the yolks, then whisk in the lemon juice (I use freshly squeezed), salt, and pepper, beating continuously. Melt the butter in the microwave and pour it into the yolk mixture in a very thin stream, whisking constantly until the sauce thickens. Let it cool — your Hollandaise is ready!
  • Blanch the spinach: drop the thoroughly washed leaves into boiling water for one minute, then tip them into a colander and let all the liquid drain.
  • Top the toasts with the blanched spinach, then the salmon slices, then the poached eggs, and spoon the warm Hollandaise over each. Garnish with chopped herbs and fresh basil, sprinkle with pepper, and serve.
  • Elegant, appetizing, beautiful!
  • Treat your loved ones, and enjoy!

Caloric content of the products possible in the composition of the dish

  • Minced salmon - 130  kcal/100g
  • Smoked salmon - 162  kcal/100g
  • Grilled salmon - 283  kcal/100g
  • Fresh salmon - 201  kcal/100g
  • Salted salmon - 269  kcal/100g
  • Salmon saute - 379  kcal/100g
  • Chicken egg - 157  kcal/100g
  • Egg white - 45  kcal/100g
  • Egg powder - 542  kcal/100g
  • Egg yolk - 352  kcal/100g
  • Ostrich egg - 118  kcal/100g
  • Spinach - 22  kcal/100g
  • Fresh basil - 27  kcal/100g
  • Dried basil - 251  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Amateur unsalted butter - 709  kcal/100g
  • Unsalted peasant butter - 661  kcal/100g
  • Peasant salted butter - 652  kcal/100g
  • Melted butter - 869  kcal/100g
  • Wine vinegar (3%) - 9  kcal/100g
  • Vinegar 9% - 11  kcal/100g
  • Balsamic vinegar - 88  kcal/100g
  • Apple vinegar - 14  kcal/100g
  • Vinegar - 11  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Lemon juice - 16  kcal/100g
  • Egg yolks - 352  kcal/100g
  • Fresh frozen soup greens in a package - 41  kcal/100g
  • Greenery - 41  kcal/100g
  • White bread - 266  kcal/100g

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