Flavorful New Zealand Brunch: Kiwi Smoked Salmon Eggs Benedict with Mushroom Hollandaise

Allergens

Contains no common allergens unless specified.

Ingredients

• 8 slices ciabatta bread, sliced thickly and toasted 12 ounces smoked salmon, thinly sliced 4 large eggs 4 tablespoons white vinegar Freshly ground black pepper, to taste 1 cup mushrooms ( button or cremini), finely chopped 1/2 cup unsalted butter, cold and cubed 3 tablespoons all
• purpose flour 1 cup whole milk, warmed 1 teaspoon freshly squeezed lemon juice Fresh dill sprigs, for garnish

Instructions

1. Prepare the Mushroom Hollandaise sauce: In a small saucepan over medium heat, melt the butter. Add the flour and whisk until smooth. Cook for 2 minutes, then gradually add the warmed milk while continuously whisking. Bring to a simmer and cook until thickened. Stir in the chopped mushrooms and lemon juice. Season with black pepper and set aside.
2. Poach the eggs: Fill a large saucepan with water and bring to a simmer. Add the white vinegar and swirl the water to create a whirlpool. Crack each egg into a separate ramekin or small bowl. Gently slide the eggs, one at a time, into the whirlpool. Cook for 3 4 minutes until the whites are set but yolks remain soft. Remove with a slotted spoon and place on a clean kitchen towel to drain. Season with black pepper.
3. Assemble the Eggs Benedict: Place two slices of toasted ciabatta bread on each plate. Layer with smoked salmon slices, then top with poached eggs. Spoon the Mushroom Hollandaise over the eggs and garnish with fresh dill sprigs.

Chef’s Insight

Use high-quality smoked salmon for an authentic New Zealand flavor. Select fresh mushrooms for the Hollandaise sauce to create a rich and savory taste.

Notes

Use freshly ground black pepper for the best flavor. Adjust the seasoning to your preference.