Smoked Salmon Benedict with Dutch Sauce

1. 1 Eggspack 10 pcs ≈ $1.93 2 pcs
2. 2 Toast breadpack 500 g ≈ $2.00 40 g
3. 3 Lightly salted salmonpack 200 g ≈ $9.00 35 g
4. 4 Butterpack 180 g ≈ $1.58 15 g
5. 5 Lemon≈ $4.70 per kg 10 g
6. 6 Vinegar 9% 5 ml
7. 7 Salt 2 g
8. 8 Ground black pepper 1 g
9. 9 Dillpack 50 g ≈ $1.80 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Toast² the bread in a dry skillet 1–2 minutes per side until lightly³ crisped.

2. For the sauce, separate one egg yolk, place the bowl over a double boiler, add 5 g lemon⁵ juice, and a pinch of salt.

3. Whisk the yolk 3–4 minutes until thick and warm (~70 °C), then slowly fold in softened warm butter⁴ until smooth. Remove from heat.

4. Bring water in a saucepan almost to a simmer, add vinegar, and set up a slotted spoon.

5. Crack a second egg into a small bowl, gently slide it into the water, and poach for 3 minutes until the white sets but the yolk stays runny.

6. Arrange the smoked salmon, poached egg, and sauce over the toast², garnish with chopped dill⁹ and cracked pepper.