• Email
  • Pin It
 

Benedict Goes to Norway

 

Contributed by:

Benedict Goes to Norway
 

 

0 comments | Leave Comment

 
1 Rating1 Rating1 Rating1 Rating1 Rating (1 Rating)
Loading ... Loading ...
 
 
 

Recipe

Benedict Goes to Norway

Nearly every meal—and certainly every party or gathering—in Norway includes at least one smoked salmon dish. In fact, when I was growing up, it seemed as though we ate salmon morning, noon, and night. In my travels throughout the United States, I’ve found great smoked salmon everywhere, and I still eat it all the time. This is my take on classic eggs Benedict. It’s so much tastier made with smoked fish than Canadian bacon. Search out wild smoked salmon, since it’s much leaner than farm-raised and has much better flavor.

Times

  • Prep Time : 15 min
  • Cook Time : 5 min
  • Ready Time : 20 min

Servings

4 Servings

Ingredients

  • 1 tablespoon butter
  • 5 ounces baby spinach
  • Salt and freshly ground pepper
  • 4 slices white bread, toasted
  • 8 large slices smoked salmon
  • 2 tablespoons white vinegar
  • 4 large eggs

Directions

1. Bring a large pot of water to a simmer.

2. Melt the butter in a medium saucepan over medium-high heat. Add the spinach and stir until it’s wilted, 1 to 2 minutes. Season with salt and pepper.

3. Divide the spinach among the toasts and top each with 2 slices of the salmon.

4. Add the vinegar to the simmering water.

5. Crack an egg into a cup and gently pour it into the water. Repeat with another egg. Simmer until the whites are set, 2 to 3 minutes. Remove with a slotted spoon and place on paper towels. Trim away the ragged white pieces and discard. Poach the remaining 2 eggs.

6. Place a poached egg on top of each salmon toast and serve right away.

Text credit: Excerpted from SWEET PAUL EAT & MAKE, © 2014 by Paul Lowe Einlyng. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

Photo credit: © Alexandra Grablewski.

Tags

About Sweet Paul

avatar

Creator and Editor-in-Chief of Sweet Paul Magazine. Recently published his first cook and craft book, Sweet Paul: Eat & Make. Paul was born and raised in Oslo, Norway. He has been working as a food and prop stylist for over 25 years, with magazines like Vogue, Cosmo, Country Living, In Style, Elle Deco, Oprah and many more. In 2008, he started his Sweet Paul Blog that became a huge success, first in Europe and now in the U.S., that turned into the beloved Sweet Paul Magazine. Sweet Paul’s first U.S. book, “Eat & Make,” will be published in April 2014. Paul lives in Brooklyn with man, dog and 3 fish.

Leave a Reply

Log in or Join For Free or leave a reply as a guest
Login



Your email address will not be published. Required fields are marked *

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

  Notify me of follow-up comments by email

Posted in