Smokin' Salmon Sunrise: The Ultimate Eggs Benedict
with Ciabatta- Salmon
- Egg
- Wheat
- Barley
- Mustard
- Soy
- Sulphites
- Milk
- Sesame
- Soy
- Walnuts
- Oats
- Rye
- Triticale
- May contain traces of allergens
- Crustaceans
- Fish
- Gluten
- Milk
- Mustard
- Tree nuts
- Sulphites
- Wheat
- Peanuts
- Egg
Elevate your brunch game with our delectable smoked salmon and eggs penny, where we not only serve up perfectly poached eggs atop delicate smoked salmon, but also teach you the art of achieving that ideal runny yolk with our foolproof poaching technique. Dive into a symphony of flavors and textures, where the richness of the eggs harmonizes with the smoky, buttery notes of the salmon, creating a culinary masterpiece that's sure to delight your taste buds.
Ingredients
100 g
Smoked Salmon
(Contains: Salmon)
4 unit(s)
Egg
(Contains: Egg)
2 unit(s)
Ciabatta Roll
(Contains: Wheat, Barley May be present: Sesame, Soy, Walnuts, Oats, Rye, Triticale)
28 g
Arugula and Spinach Mix
2 tbsp
Mayonnaise
(Contains: Egg, Mustard May be present: Sesame, Soy, Crustaceans, Fish, Gluten, Milk, Mustard, Tree nuts, Sulphites, Wheat)
1 unit(s)
Lemon
2 tbsp
Garlic Spread
(Contains: Soy May be present: Milk, Sulphites)
400 g
Yellow Potato
6 g
Montreal Spice Blend
(Contains: Mustard May be present: Sesame, Soy, Milk, Tree nuts, Sulphites, Wheat, Peanuts)
7 g
Chives
30 g
Capers
(May be present: Fish, Milk, Tree nuts, Sulphites, Wheat, Egg)
2 tbsp
White Wine Vinegar
(Contains: Sulphites May be present: Sesame, Soy, Fish, Milk, Mustard, Wheat, Egg)
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains: Milk)
¼ tsp
Salt*
¼ tsp
Pepper*
1 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Cut potatoes into 1/2-inch pieces.
- Add potatoes, Montreal Steak Seasoning and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet.
- Season with salt, then toss to coat.
- Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 22-25 min.
- Thinly slice chives.
- Drain capers, then pat dry with paper towels.
- Zest, then juice half the lemon. Cut the remaining lemon into wedges.
- Add 8 cups of water to a medium pot. Bring to a simmer over medium heat.
- Meanwhile, halve ciabattas, then spread Garlic spread over cut halves.
- Add ciabattas to a un-lined baking sheet cut-side up.
- Toast in the bottom of the oven until golden brown and toasted, 3-5 min.
- Melt 2 tbsp (4 tbsp) butter in a small pot over medium-high heat, then remove the pot from heat.
- While butter melts, whisk together mayo, 2 tsp (4 tsp) lemon juice, 1/4 tsp (1/2 tsp) Lemon zest, and 1/2 tsp (1 tsp) vinegar in a small bowl.
- Gradually whisk in melted butter until smooth.
- Add half the chives. Season with salt, to taste, then whisk to combine. Set aside.
- Crack eggs into 4 small glasses or ramekins. (NOTE: Cook in two batches for 4ppl)
- Add remaining vinegar to the simmering water.
- Using a spoon, swirl water carefully to create a vortex. One at a time add eggs to the swirling water.
- Cook, gently stirring water every few minutes until eggs are soft set, 3-4 min.
- Meanwhile, divide ciabattas between plates, then top with arugula spinach mix and smoked salmon.
- Once eggs have reached desired doneness remove them with a slotted spoon.
- Blot gently with paper towel and add one egg to the top of each dressed ciabatta.
- Divide potatoes between plates.
- Spoon béarnaise over top eggs.
- Sprinkle with capers and remaining chives.
- Squeeze a lemon wedge overtop if desired.
