Nouvelle Eggs Benedict

Ingredients

While the original American Eggs Benedict is known for its rich and hearty components, our Nouvelle Eggs Benedict focuses on lighter and more delicate flavors. We have replaced the traditional English muffin with a crispy potato galette, and the Canadian bacon with smoked salmon. The hollandaise sauce has been infused with subtle hints of dill and lemon, adding a refreshing twist to the dish. We alse have the original recipe for Eggs Benedict, so you can check it out.

• 4 large eggs 4 large eggs
• 4 slices of smoked salmon 4 slices of smoked salmon
• 4 small potato galettes 4 small potato galettes
• 1 tablespoon white vinegar 1 tablespoon white vinegar
• Fresh dill, for garnish Fresh dill, for garnish
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories: 380 kcal / 1590 KJ
• Fat: 25g (9g saturated)
• Carbohydrates: 15g (2g sugars)
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Fill a large saucepan with water and bring it to a gentle simmer over medium heat.
2. 2.
   In the meantime, prepare the potato galettes by thinly slicing potatoes and arranging them in circular shapes on a baking sheet. Drizzle with olive oil and season with salt and pepper. Bake in a preheated oven at 180°C (350°F) for 20-25 minutes, or until golden and crispy.
3. 3.
   To poach the eggs, add the white vinegar to the simmering water. Carefully crack each egg into a small bowl and gently slide them into the water. Poach for 3-4 minutes for a soft yolk or longer if desired. Remove the eggs with a slotted spoon and set aside.
4. 4.
   Assemble the dish by placing a potato galette on each plate. Top with a slice of smoked salmon, followed by a poached egg. Drizzle the hollandaise sauce over the eggs and garnish with fresh dill.
5. 5.
   Season with salt and pepper to taste. Serve immediately.

Treat your ingredients with care...

• Potato galettes — Ensure the potatoes are thinly sliced for a crispy texture. You can use a mandoline slicer for even slices.
• Smoked salmon — Look for high-quality smoked salmon with a delicate flavor to complement the dish.
• Hollandaise sauce — Whisk the sauce continuously over low heat to prevent curdling. If it becomes too thick, add a splash of warm water and whisk until smooth.
• Poached eggs — Use fresh eggs for the best results. Crack each egg into a small bowl before adding it to the simmering water to ensure the yolk remains intact.
• Fresh dill — Chop the dill just before garnishing to preserve its vibrant flavor and aroma.

Tips & Tricks

• For a vegetarian twist, replace the smoked salmon with sautéed spinach or grilled asparagus.
• Experiment with different herbs in the hollandaise sauce, such as tarragon or chives, to add unique flavors.
• If you prefer a crispier potato galette, cook it for a few extra minutes in the oven.
• To save time, you can prepare the potato galettes in advance and reheat them in the oven before serving.
• Serve with a side of mixed greens dressed in a light vinaigrette to add freshness to the dish.

Serving advice

Serve the Nouvelle Eggs Benedict as a luxurious brunch or a special breakfast. Pair it with a glass of sparkling wine or freshly squeezed orange juice for a complete and indulgent meal.

Presentation advice

Arrange the potato galette, smoked salmon, and poached egg in an elegant stack on the plate. Drizzle the hollandaise sauce in an artistic manner, allowing it to cascade down the sides. Garnish with a sprig of fresh dill for a pop of color.