Smoked Salmon Egg Benedict & Paprika Hollandaise

A healthy breakfast made with leftovers in the refrigerator. Toasted muffin topped with smoked salmon, warm poached egg and Paprika Hollandaise made using Custom Culinary^® Chef’s Own™ Hollandaise Sauce Mix.

Made with:

What You'll Need

Amount	Ingredients
15 ml	White wine vinegar
2 pcs	Large chicken eggs (room temperature)
20 g	Extra virgin olive oil
12 pcs	Cherry tomatoes
100 ml	Custom Culinary^® Master Touch^® Balsamic Dressing
	Salt & pepper to taste
1 pc	Breakfast muffin
20 g	Butter
5 g	Smoked paprika
100 g	Hollandaise sauce using Custom Culinary^® Chef’s Own™ Hollandaise Sauce Mix
4 pcs	Smoked salmon slices

Preparation

Heat a medium pot filled with water, add white wine vinegar. When water gets heated and is about to boil, lower the heat.
Stir the water to create a gentle whirlpool to help the egg white wrap around the yolk.
Slowly crack open the egg into the center. Cook for 4 minutes until the white is set.
Lift the egg out with a slotted spoon and drain it on kitchen paper. Trim off any straggly bits and keep aside.
In a pan, heat olive oil, add cherry tomato and let is grill. Deglaze the pan with Custom Culinary^® Master Touch^® Balsamic Dressing, season with salt and pepper and keep aside
Slice the muffin to half, toast it on a pan with butter.
Add the smoked paprika powder to the prepared hollandaise, mix well.
Assemble the dish by topping the toasted muffin with smoked salmon. Gently place the poached egg on the salmon, top with the paprika hollandaise sauce,
Serve the egg benedict with balsamic glazed cherry tomatoes and crispy bacon.