The last time Greg came Toya and brunch, Toya has immediately decided we would make eggs benedict with salmon and brought bagels to change from muffins. I do not know if you had followed the saga of the florentine eggs…. but here served with salmon, and cottage cheese instead of cheese, the eggs benedict in England become the Royal Eggs. Eggs benedict, florentine eggs ou eggs royal, make your choice for your next brunch. One thing is certain, they are all good!
Serves 4 plates
- 2 egg yolks
- 2 tblsp water
- 150g butter
- Juice of 1 lemon
- pepper, salt
Heat water in a saucepan to prepare a "bain marie" (place a bowl in the simmering water in order to cook very gently). Squeeze the juice of one lemon.
Mix vigorously 2 yolks with two tablespoons of water in a second pan. Place the pan on top of the bain marie, stirring constantly until the preparation thickens while still staying fluid.
Gradually add the butter that you previously cut into small pieces while stirring. Remove pan from the bain marie once in a while if you feel it's easier to stir. The sauce should be thick but lump .
Add salt, and after you've taken it off the heater, add the pepper and lemon juice. Use the sauce at that moment.
To prepare the sauce a little beforehand (it can never be more than an hour in advance), do not add the lemon at the end of the cooking. Then before serving, gently heat again a few minutes and add lemon.
Prep: 10mins (without hollandaise sauce)
Serves 4 people
- 4 eggs
- 2 to 4 bagels (according to the appetite of the guests)
- 4 smoked salmon
- cream cheese (like Philadelphia or St Môret)
- Hollandaise sauce
Prepare Hollandaise sauce.
Cut bagels in half and grill (if you are many people, toast them under the oven grill monitoring carefully).
Poach the eggs two by two opening them over a pan of simmering water in which you've added a little vinegar. Cook from two to three minutes to your taste.
Have one or two half beagels (according to appetite) on each plate. Spread each half bagel with cream cheese. Add the poached egg. Top with hollandaise sauce. Add pepper.
Serve immediately with some lamb's lettuce.