Latvian-style Eggs Benedict

Ingredients

While the original American Eggs Benedict typically features English muffins, Canadian bacon, and hollandaise sauce, this Latvian adaptation incorporates Latvian rye bread, smoked salmon, and a dill-infused sauce. These changes add a distinct Baltic touch to the dish, making it a true Latvian culinary experience. We alse have the original recipe for Eggs Benedict, so you can check it out.

• 4 slices of Latvian rye bread 4 slices of Latvian rye bread
• 4 slices of smoked salmon 4 slices of smoked salmon
• 4 large eggs 4 large eggs
• 1 tablespoon white vinegar 1 tablespoon white vinegar
• Fresh dill, for garnish Fresh dill, for garnish
• For the dill-infused sauce: For the dill-infused sauce:
• 1/2 cup sour cream 1/2 cup sour cream
• 1 tablespoon fresh dill, finely chopped 1 tablespoon fresh dill, finely chopped
• 1 teaspoon lemon juice 1 teaspoon lemon juice
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 380 kcal / 1590 KJ
• Fat: 22g (Saturated Fat: 8g)
• Carbohydrates: 22g (Sugars: 2g)
• Protein: 24g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Toast the Latvian rye bread slices until golden brown.
2. 2.
   In a medium-sized pot, bring water to a gentle simmer. Add the white vinegar.
3. 3.
   Crack one egg into a small bowl. Create a gentle whirlpool in the simmering water and carefully slide the egg into the center. Repeat with the remaining eggs.
4. 4.
   Poach the eggs for about 3-4 minutes until the whites are set but the yolks are still runny. Remove the eggs with a slotted spoon and drain on a paper towel.
5. 5.
   In a small bowl, mix together the sour cream, fresh dill, lemon juice, salt, and pepper to make the dill-infused sauce.
6. 6.
   To assemble, place a slice of toasted rye bread on a plate. Top with a slice of smoked salmon, followed by a poached egg. Drizzle the dill-infused sauce over the eggs and garnish with fresh dill.
7. 7.
   Repeat the assembly process for the remaining ingredients.
8. 8.
   Serve the Latvian-style Eggs Benedict immediately.

Treat your ingredients with care...

• Latvian rye bread — Choose a dense and flavorful rye bread for the best results. If you can't find Latvian rye bread, you can use any dark rye bread as a substitute.
• Smoked salmon — Look for high-quality smoked salmon with a delicate smoky flavor. If you prefer a milder taste, you can use gravlax or cured salmon instead.
• Fresh dill — Use fresh dill for its vibrant flavor. If you can't find fresh dill, you can substitute with dried dill, but reduce the amount by half.

Tips & Tricks

• For perfectly poached eggs, make sure the water is gently simmering and add a splash of vinegar to help the eggs hold their shape.
• To save time, you can prepare the dill-infused sauce in advance and refrigerate it until ready to use.
• Experiment with different types of smoked fish, such as trout or mackerel, for a unique twist on the dish.
• Serve the Latvian-style Eggs Benedict with a side of pickled vegetables for a traditional Latvian touch.
• If you prefer a vegetarian version, you can replace the smoked salmon with sautéed mushrooms or grilled asparagus.

Serving advice

Serve the Latvian-style Eggs Benedict hot and fresh. Accompany it with a side of mixed greens or a simple cucumber and tomato salad for a refreshing contrast. Enjoy it as a hearty breakfast or a light brunch option.

Presentation advice

Arrange the Latvian-style Eggs Benedict on a plate with the poached egg yolk slightly oozing out. Garnish with a sprig of fresh dill for an elegant touch. The vibrant colors of the dish, with the pink salmon and green dill, will make it visually appealing.