Eggs "Benedict" with salmon

Indulge your breakfast with this fine classic. Eggs Benedict are poached eggs with hollandaise sauce, on toasted bread with a slice of ham, bacon or salmon.

Ingredients

• Toast bread - 1 slice
• Chicken eggs - 2 pcs.
• Lightly salted salmon - 80 g
• Green onions - 10 g
• For Dutch sauce:
• Chicken egg yolks - 3 pcs.
• Butter - 70 g.
• Lemon juice - 1 tsp
• Water - 2 tbsp. spoons
• Salt - 0.5 tsp
• Ground black pepper - to taste

Directions

1. Fry the bread in a dry frying pan until golden brown.
2. Cooking hollandaise sauce. To do this, beat 3 yolks with salt, pepper and lemon juice in a water bath. As soon as the sauce begins to thicken, slowly add the melted butter and whisk constantly. Then add water and mix thoroughly. Hollandaise sauce is ready.
3. Attention! The sauce must be removed from the water bath immediately so that the yolks do not curdle.
4. Put cling film in a small bowl, grease it with vegetable oil and break the egg. We collect the film from all sides and form a bag, trying to leave as little air as possible inside. We tie a bag from a film with an egg with a thread.
5. We dip the eggs in hot water and boil the poached eggs over low heat for 3-4 minutes, then free them from the film.
6. Cut the toasted bread in two to form triangles. Put a slice of lightly salted salmon and poached eggs on the toast.
7. Pour the prepared hollandaise sauce on the fish and poached egg sandwich and sprinkle with chopped green onions.
8. Eggs benedict is ready. Bon Appetit!