8 slices Hot Honey Cold Smoked Salmon (room temperature)
4 eggs
1 tbsp apple cider vinegar
4 thick slices beefsteak tomato (scoop out the centers)
2 cups fresh spinach (wilted and kept warm)
2 tbsp fresh lemon juice
Fresh ground black pepper, to taste
Fresh snipped chives, for garnish
Your favorite hollandaise sauce (prepared and warm)
Instructions
Poach the Eggs: In a medium saucepan, bring 3 quarts of water to a gentle boil. Add the apple cider vinegar and reduce to a simmer. Crack each egg into a small bowl, then gently slide into the water. Cook for 4–6 minutes, until softly poached. Remove with a slotted spoon.
Prepare the Base: While the eggs cook, toss the warm wilted spinach with lemon juice and a few grinds of black pepper. Place tomato slices on each plate and top with the seasoned spinach to create a soft base.
Assemble the Benedict: Layer the cold smoked salmon on top of the spinach. Carefully place one poached egg on each portion.
Finish and Serve: Spoon hollandaise sauce over the eggs and garnish with snipped chives. Serve right away for best flavor and texture.
IMPORTANT MESSAGE:
You are now leaving Ducktrap.com
By clicking “continue” you will leave our website and land on another sited hosted by someone else. Remember, they have different terms of use and privacy policies. Hope to see you again soon!
