Around the world in classic dishes

Eggs

Bagels Benedict with smoked salmon and herby hollandaise


Bagels Benedict with smoked salmon and herby hollandaise

by Kitchen Stories

Ingredients

Serves 2

2 bagels
4 eggs
1 egg yolk
100 g smoked salmon
10 chives
2 sprigs dill
6 radishes

265 g butter
1 tsp mustard
1 tsp lime juice
1 tbsp caper (for sprinkling)
white wine vinegar
salt
pepper


Preparation

CW_Eggs_Bagel-Benedict_step_01_736x415

Step 1/3

Mince herbs. Thinly slice radishes and set aside. To make the hollandaise, start by melting most of the butter in a saucepan. Whisk mustard, egg yolk, and lemon juice together over a bain-marie until warm. Drizzle still warm melted butter slowly into the egg yolk mixture while whisking. Stir in most of the herbs right before the sauce is done. Season to taste with salt and pepper and keep warm.

CW_Eggs_Bagel-Benedict_step_02_736x415

Step 2/3

Fill a small pot with water and bring to a boil. Poach eggs in the pot with a dash of white wine vinegar until set but runny in the center, approx. 4 min. Remove with a slotted spoon and gently dab with paper towels to remove excess water.

CW_Eggs_Bagel-Benedict_step_03_736x415

Step 3/3

Halve bagels and toast until golden brown. Spread the remaining butter evenly on each toasted half. Top bagels with sliced radishes, smoked salmon, and poached eggs. Serve bagels Benedicts with herby hollandaise sauce and sprinkle with capers. Enjoy!



CW_Eggs_358x249px_Logo_Schriftzug

More egg dishes

All recipes

Stay tuned

Sign up for the ZWILLING newsletter to receive 10% off your first order. Also you can look forward to delicious recipes ideas, cooking tips, advice and techniques from professional chefs.

Sign up

Shop New In

Looking to being colour in to your kitchen this Spring? Discover our latest collections.

Shop the products
zwilling_culinary-world_logo_358x249_02

Follow the #culinaryworld

Instagram

UP