Eggs Benedict with Salmon and Chard
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 egg (s)
- 4 slices white bread, toasted
- butter
- 4 slices smoked salmon
- 4 leaves chard, frozen, blanched
- 1 cup hollandaise sauce, warm
- some vinegar
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Bring a good 1.5 liters of water to the boil with salt and vinegar. Break open the eggs and carefully slide them into the gently boiling water. Cook for about 3 minutes and shape with a spoon. Keep calm and patience!
- Remove the eggs and arrange on the toasted white bread slices, which have been covered with butter, salmon slices and the chard leaves. Serve with salt, pepper and the warm hollandaise sauce.
- We first ate these Eggs Benedict on a cruise ship and think they are simply world class.
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