Eggs Benedict with Béarnaise Sauce
Eggs Benedict make a special meal and this recipe is even a bit more decadent!
Servings 2 people
- 4 eggs
- 1 tsp kosher salt
- 2 teaspoons white vinegar
- 8 slices cured salmon
- 1/4 cup Béarnaise Sauce
Heat a few inches of water in a large skillet with coarse salt and vinegar.
Crack each egg into a separate cup or ramekin.
When water is boiling gently slip the egg from the cup into the water. Remove skillet from the heat and cover. Leave for 5 minutes undisturbed.
While eggs are cooking, toast the croissant buns (you may have to trim the top to make it sit flat on your plate).
Position 2 bun halves on a plate. Top with 2 slices of cured salmon. When eggs are cooked remove the egg gently with a slotted spoon allowing excess water to drain off. Top the cured salmon with a poached egg. Spoon Béarnaise Sauce over the egg and serve.
Calories: 331kcal | Carbohydrates: 3g | Protein: 27g | Fat: 23g | Saturated Fat: 6g | Cholesterol: 350mg | Sodium: 2137mg | Potassium: 261mg | Sugar: 1g | Vitamin A: 545IU | Calcium: 58mg | Iron: 2mg