Benedict Egg with Salmon and Asparagus with Sauce

Having tried once such a peculiar sandwich with a spreading warm yolk, you will want to feel this taste again and again. This wonderful meal is considered the perfect breakfast..


unsweetened bun – 2 pieces
slightly salted salmon – 100 grams
spinach – 100 grams
mix salad – 60 grams
olive oil – 40 grams
chicken egg – 2 pieces
butter – 20 grams.

For the sauce
chicken egg – 3 pieces
lemon – half
butter – 175 grams.

How to Make Benedict Egg with Salmon

Boil the egg Benedict. Gently, without affecting the yolk, break one egg into a separate cup. Pour 2 liters of water into the pan, add vinegar and salt to it, boil and make the fire weaker. Now you can boil the egg Benedict. It is necessary to carefully immerse the egg in boiling water, bringing the cup as close as possible to the water and carefully turning the container over. After 3 minutes, remove the poached egg from the water using a slotted spoon. If the protein is cooked sloppy, then you need to trim the excess fragments with a knife. Strain the spinach in a mixture of two oils for several minutes. Make the sauce. To do this, mix 3 egg yolks and 3 tablespoons of hot water. Gradually introduce softened butter and lemon juice. Add salt, pepper and beat until necessary consistency. Boil Asparagus. Cut the buns along, dry in a pan. Put asparagus, mix salad at the bottom of the plate, croissants, thin slices of salmon, spinach and poached eggs on top. Pour sauce over the dish.

Salmon can be replaced with bacon or ham.

Bon Appetit!