Benedikt eggs with Bearnaise sauce

Benedikt eggs with Bearnaise sauce

For Benedikt eggs with Bearnaise sauce, it is best to use roast remains of Kassler salmon meat. Alternatively you can also use Kassler cold cuts. For the Benedikt eggs, first boil in a pot of water with white wine vinegar, bay leaf, cloves and peppercorns, bring to the boil in black and then add a pinch of salt. Let the spice stock simmer gently for approx. 10 minutes and remove the spices with a skimmer. Meanwhile divide the toasties and roast them golden brown in the toaster. Cut the smoked salmon meat into two slightly thicker slices and fry lightly in butter on both sides. Heat the Bearnaise sauce while stirring, but do not let it boil. Beat the eggs one by one into a cup and let them glide in the slightly simmering water. Place the egg white around the egg yolk with the aid of two tablespoons and poach the eggs for about 5 minutes. Place the Kassler salmon meat on the toasties and arrange the Benedikt eggs with Bearnaise sauce on top. Cut the chives into fine rolls and sprinkle over them.

Servings: 2, Difficulty: 
Preparation time: 20 minutes, Total duration: 20 minutes

All data per serving:
Calories
Carbohydrates
Protein
Fat
453 kcal
19 g
18 g
38 g

(C)opyright by Marions Kochbuch