Eggs Benedict served without the heavy Hollandaise sauce is a bit lighter version of the famous breakfast favourite. My opinion is that you won’t even need Hollandaise sauce, because the egg yolk is so runny that it will make the sauce. Of course the sauce is delicious and it works on time to time, but not in the beginning of the year when lighter eating habits are in favour. :)
Ingredients (for two persons):
1,5 litres water (for boiling the eggs)
2 table spoons white vinegar
4 slices of bread
4 slices of smoked or slightly salted salmon
salt and black pepper for seasoning
1. First sett water to boil in a big kettle and when the water is boiling add two table spoons white vinegar. Broke two eggs into separate little cups. Then make a swirl into the boiling water with a spoon and carefully add two eggs into the swirl. In this point sett the stove’s temperature down that the eggs won’t brake into the water. Two minutes is enough for the eggs so the yolk will be nice and runny when it is cut.
2. When the eggs are boiling, toast the bread slices.
3. Butter them with cream cheese and top with smoked salmon and fresh basil.
4. After two minutes from boiling, remove the eggs from water with skimmer and place eggs on top of the breads. Season with salt and pepper and enjoy!