Who doesn’t love eggs Benedict for brunch? – Whoever needs to make it
Brunch on weekends is the symbol of freedom and relaxation. Going out to a nice café on a sunny day and eating and Eggs Benedict or Eggs Royale (smoked salmon instead of bacon) just screams vacation. But making an Eggs Benedict Hollandaise is quite a hassle. A poached egg is overrated, and Hollandaise sauce is not worth the trouble in my opinion.
So, I decided to skip the sauce and fry the egg – cause if you can fry why would I cook it?
Also, I ditched the sad English muffin and switched it up to a French toast.
Ingredients
- 2 slices Brioche or toast bread
- 3 eggs
- 40 ml milk [1.3 fl oz]
- 100 gr smoked salmon or bacon [3.5 oz]
- truffle shavings (optional)
- canola oil
Instructions
Prepare the Bacon (if using)
- Put the bacon strips on a cold nonstick pan and fry until crisp.
French Toast
- On a plate with edges, combine one egg with the milk until homogenous.
- Heat a non-stick pan over low to medium heat and add canola oil to create a thin coat of oil on the pan.
- Dunk each slice of bread in the egg and milk mixture. Make sure to cover it on both sides and place it gently in the pan.
- Flip it when it browns on the lower side touching the pan, after a few minutes, depending on the heat.
- When both sides have browned, take the slice out and place it on a plate with a paper towel to dry it from excess oil.
Finish the Dish
- Arrange the smoked salmon or bacon on the French toast. Place the truffle shavings on top of the salmon/bacon if using.
- Make a fried egg – carefully break the egg in a bowl.
- Heat a pan over medium heat and add the oil.
- Put the egg in the pan and cover the pan. Covering the pan will cook the egg a bit on the top side as well, so the white will be totally cooked while the yellow remains liquid.
- When the egg is ready – the white just turned opaque – take it out and place it over the salmon/bacon.
- Serve immediately.
Notes
If Salmonella in eggs is a concern where you live, it is safer to cook the eggs fully until the egg yolk is hard and totally cooked.
If you like, you can switch the truffles with spinach (just sauté it until it loses all its liquids) or mushrooms (sauté it until they lose their liquids).
