
West Coast Eggs Benedict for TwoRecipe by Chef Heidi Fink Prep time 15 mins Cook time 15 mins Ready in 30 mins Yield 2 servings A West Coast-inspired twist on this classic breakfast, the smoked salmon and local bagels pair perfectly with tender poached eggs and luscious Hollandaise. Serve with with a green salad and roasted asparagus for a company-worthy brunch! Ingredients 10 ml (2 tsp) butter 8 thin slices cold smoked slamon (lox) 2 bagels, sliced in half 4 poached eggs (recipe linked below) 160 ml (2/3 cup) Hollandaise Sauce (recipe linked below), kept warm but not hot Garnish: Minced fresh parsley or chives OR a sprinkle of cayenne or paprika Directions Hollandaise Sauce recipe here Poached Egg recipe here Preheat oven to 180 F (80 C). Place two plates in the oven to warm. Fill poaching pot with water and salt as per poached eggs recipe, here. Place on stovetop to start heating up. Melt butter for hollandaise. Separate eggs for hollandaise. If using herbs for garnish, chop them now. Set aside. Toast bagels to your desired level; spread inside with butter. Put the bagel halves together, wrap in a clean kitchen towel or with foil and place in the oven to stay warm. Make hollandaise as directed in recipe here. Keep warm, but not over direct heat. I usually place mine near the stove, or on a folded towel on top of the stove (a non-cooking part of the stove). Poach eggs according to recipe here. Cook to your liking (soft, medium or hard yolks). Remove with a slotted spoon to a plate. Divide bagel halves between the two warm plates. Place several slices of cold smoked salmon on each bagel half. Make sure eggs have drained off all their cooking water onto the plate they are on. Use a slotted spoon to transfer the poached eggs to the salmon-covered bagels (one egg per bagel half). Spoon warm hollandaise over each egg. Sprinkle with garnish of your choice and serve immediately.

West Coast Eggs Benedict for TwoRecipe by Chef Heidi Fink

Prep time 15 mins
Cook time 15 mins
Ready in 30 mins
Yield 2 servings

A West Coast-inspired twist on this classic breakfast, the smoked salmon and local bagels pair perfectly with tender poached eggs and luscious Hollandaise. Serve with with a green salad and roasted asparagus for a company-worthy brunch!

Ingredients

10 ml (2 tsp) butter
8 thin slices cold smoked slamon (lox)
2 bagels, sliced in half
4 poached eggs (recipe linked below)
160 ml (2/3 cup) Hollandaise Sauce (recipe linked below), kept warm but not hot
Garnish: Minced fresh parsley or chives OR a sprinkle of cayenne or paprika

Directions

Hollandaise Sauce recipe here
Poached Egg recipe here

Preheat oven to 180 F (80 C). Place two plates in the oven to warm.
Fill poaching pot with water and salt as per poached eggs recipe, here. Place on stovetop to start heating up.
Melt butter for hollandaise. Separate eggs for hollandaise.
If using herbs for garnish, chop them now. Set aside.
Toast bagels to your desired level; spread inside with butter. Put the bagel halves together, wrap in a clean kitchen towel or with foil and place in the oven to stay warm.
Make hollandaise as directed in recipe here. Keep warm, but not over direct heat. I usually place mine near the stove, or on a folded towel on top of the stove (a non-cooking part of the stove).
Poach eggs according to recipe here. Cook to your liking (soft, medium or hard yolks). Remove with a slotted spoon to a plate.
Divide bagel halves between the two warm plates. Place several slices of cold smoked salmon on each bagel half. Make sure eggs have drained off all their cooking water onto the plate they are on. Use a slotted spoon to transfer the poached eggs to the salmon-covered bagels (one egg per bagel half).
Spoon warm hollandaise over each egg. Sprinkle with garnish of your choice and serve immediately.