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Gourmet’s Salmon & Avocado Eggs Benedict

No Artificial Colour, No Preservatives, Non GMO | Breakfast | Eggs & Dairy, Salmon | American
4 organic eggs, poached 100g Smoked Salmon 4 slices of Gourmet’s Rustic Loaf
1 pack Gourmet’s Original Guacamole 2 Tbsps. butter 4 sprigs fresh dill for garnish
Optional: 1/2 cup Hollandaise sauce 
Select Ingredients
  • Norwegian Smoked Salmon Slices
    200g
  • Lurpak Unsalted Butter
    400g
  • Fresh Food Dill
    100g
+ Add Selected Ingredients to Cart  EGP340.00

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To Poach Eggs:

  1. Make sure your eggs are really fresh and crack your egg into a bowl
  2. Add a drop of vinegar (you can add this to the water in the pan if you prefer).
  3. Bring a pan of water filled at least 5cm deep to a simmer. Don't add any salt as this may break up the egg white.
  4. Stir the water to create a gentle whirlpool to help the egg white wrap around the yolk. 
  5. Slowly tip the egg into the centre. Make sure the heat is low enough not to throw the egg around – there should only be small bubbles rising.
  6. Cook for 3-4 minutes or until the white is set. 
  7. Lift the egg out with a slotted spoon and drain it on kitchen paper.

To Make Hollandaise:

  • 3 large egg yolks
  • 1/4 tsp salt
  • Pinch of black pepper
  • 2 tbsp fresh lemon juice 
  • 1/2 cup unsalted butter
  1. Place eggs yolks, salt, pepper, and 1 tbsp lemon juice in the blender jar.
  2. Cut the butter into pieces and place it in a small saucepan. Heat it till it's melted, hot and foamy.
  3. Cover the jar of the blender and blend the egg yolk mixture at top speed for 2 seconds. Uncover, still blending at top speed, and immediately start pouring the hot melted butter in a thin stream of droplets.
  4. By the time two thirds of the butter has gone in, the sauce will be a thick cream. Omit the milky residue at the bottom of the pan. Taste the sauce, and blend in more seasonings and lemon juice to taste.
  5. Serve immediately

For the Benedict:

  1. Cut four 2cm thick slices of Gourmet’s Country Loaf & toast them.
  2. Butter the four toasted halves and set them onto serving plates.
  3. Top with a tbsp. of Gourmet’s Guacamole
  4. Top with smoked salmon
  5. Place a poached egg on top of each slice of salmon.
  6. Add Hollandaise Sauce (optional) and garnish with a sprig of fresh dill.
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