autumnalsunrises

[autumnalsunrises]

how to make Norwegian Eggs

Norwegian Eggs Benedict – Smoked Salmon & Hollandaise Twist

Indulge in a luxurious breakfast or brunch with this delightful take on the classic Eggs Benedict. Combining savory smoked salmon, perfectly poached eggs, and a rich hollandaise sauce, this dish is sure to impress your guests or treat yourself to a special morning.

Ingredients

For the Poached Eggs:

4 large eggs: Fresh eggs work best for poaching, as they hold their shape nicely in the water.

1 tablespoon white vinegar: Helps the egg whites coagulate quickly, ensuring well-formed poached eggs and minimizing feathering.

Salt: A pinch of salt in the water enhances the flavor of the eggs.

For the Hollandaise Sauce:

3 large egg yolks: The base of the sauce, providing richness and a beautiful golden color.

1 tablespoon lemon juice: Freshly squeezed adds acidity, balancing the richness of the butter.

1/2 cup unsalted butter, melted: For a velvety texture; the quality of the butter makes a noticeable difference.

Salt: To taste, enhancing the overall flavor.

Cayenne pepper: A dash for a subtle kick, elevating the flavor profile of the sauce.

For Assembly:

2 English muffins, split and toasted: The base for your Eggs Benedict; the toasted surface provides a nice crunch.

8 ounces smoked salmon: Choose high-quality, thinly sliced smoked salmon for the best flavor and texture.

Fresh dill: A fragrant herb that pairs beautifully with salmon and hollandaise, offering a touch of brightness.

Capers (optional): Adds a briny flavor that complements the dish perfectly.

Instructions

Making the Hollandaise Sauce

Whisk the Egg Yolks: In a heatproof bowl, combine the egg yolks and lemon juice. Whisk vigorously until the mixture becomes thick and pale, which should take about 3-4 minutes.

Create a Double Boiler: Place the bowl over a pot of gently simmering water. Ensure the bottom of the bowl does not touch the water to avoid scrambling the eggs.

Incorporate the Butter: Gradually drizzle in the melted butter while whisking continuously. The mixture will start to emulsify and thicken. Keep whisking until you achieve a smooth, creamy consistency.

Season: Taste your hollandaise and season with salt and a pinch of cayenne pepper to add depth. Remove the bowl from heat and keep the sauce warm while you prepare the eggs.

Poaching the Eggs

Prepare the Water: Fill a large pot with water and bring it to a gentle simmer. Add the tablespoon of white vinegar to help the egg whites set.

Crack the Eggs: Crack each egg into a small bowl. This step ensures you can delicately slide them into the water without breaking the yolks.

Poach: Gently slide the eggs into the simmering water. Let them cook for about 3-4 minutes, or until the whites are firm but the yolks remain runny. Adjust the times depending on how runny you like your yolks.

Drain: Use a slotted spoon to carefully remove the eggs from the water. Place them on a paper towel to absorb any excess water.

Assembling the Dish

Toast the English Muffins: Cut the English muffins in half and toast them to a golden brown, enhancing their flavor and texture.

Layering: On each toasted muffin half, start by layering a generous portion of smoked salmon. The smoky flavor will contrast beautifully with the richness of the hollandaise and eggs.

Top with Poached Eggs: Next, place one perfectly poached egg on top of each smoked salmon slice, allowing the beautiful yolk to peek through.

Drizzle Hollandaise: Generously drizzle the warm hollandaise sauce over the eggs, allowing it to cascade down the sides and onto the salmon and muffin.

Garnish: Finish with a sprinkle of fresh dill to add color and fragrance, and if desired, add a few capers for an extra layer of flavor.

Enjoy!

This Norwegian-inspired Eggs Benedict is not only a feast for the eyes but also a delight for the palate. Each bite combines the smokiness of the salmon, the creaminess of the hollandaise, and the delicate texture of the poached egg. Perfect for hosting a brunch gathering or enjoying a special treat on the weekend, this dish is sure to elevate your breakfast experience to new heights!

Source: how to make Norwegian Eggs

[autumnalsunrises]

(x)

[autumnalsunrises]

Rodger Chive start pack!!!

[autumnalsunrises]

I went to see Straykids with a few friends✨

✨They performed "God's Menu", "District 9" "Giant"..etc.

There were fireworks, light sabers and even creepy titan on stage lol 🤣 ✨

✨First K-pop show! I have been to K-con before! ✨

✨Ironically Straykids were at the 2018 k-con event, I went to. However, I didn't know their music back then. I also was just getting into kpop. ✨

[autumnalsunrises]

[autumnalsunrises]

[autumnalsunrises]

This weather has gotten me so miserable.

Besides life in general. Nothing serious, but I just want more money. Lol

[autumnalsunrises]

This cat is comfortable in her bougie little cardboard abode.

[autumnalsunrises]

Orla be upon ye

*sob*

[autumnalsunrises]

chikorita slander❌chikorita propaganda✅✅✅

[autumnalsunrises]

Happy Mystery Dungeon day from Charmy and I!

[autumnalsunrises]

Currently in the process of building my dream home! Hopefully this doesn’t affect the resale value 🥰

[autumnalsunrises]

FINISHED SOLO LEVELING A BIT AGO!!! So have some of the little shadow creechurs bc I love them

[autumnalsunrises]

13-10-24 "Horizon"

[autumnalsunrises]

[autumnalsunrises]

*Life*

I passed my HTML certificate. However, I will put this on the back burner.

I'd rather get better in Canva and Storyline.

[autumnalsunrises]

Just a bunch of random sketches-Whitney studying new spells. The boring part of being a new mage. It doesn't help that the grimore is so boring. Her familiars are giving her a hard time.

Max's dragon, Cheddar is stealing charms and other trinkets from shops