Smoked salmon benedict with garlic studded swiss chard

A unique spin on a breakfast classic!

Prep
6 min
Total
16 min
Serves
2

INGREDIENTS

Benny

METHOD

Special tools: whisk, stainless steel bowl

Chard
In a medium sauce pan roast garlic in olive oil. Sauté chard, season and let rest

Hollandaise
Bring butter up to heat and skim off the milk solids. Just before but brown stage, turn off and let sit for 3 minutes

In a medium stainless steel bowl whisk egg yolks, mustard, Worcestershire and hot sauce to soft ribbon stage. Slowly add very warm butter while whisking. Loosen up with lemon juice and thicken with salt.

Add a splash of vinegar to simmering water, stir in a circulation and drop in two eggs. Poach for 2 minutes

Top toasted croissant with chard, smoked salmon and perfectly poached egg. Nappe with hollandaise and serve.

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