Eggs Benedict with Brie and Smoked Salmon

Main: dishes
Preparation time: 20 mins
Cooking time: 25 mins
Makes 4 servings

1 C. tablespoon (15 ml) of butter
1 leek, well rinsed and sliced thin
Salt and pepper from the mill
3 c. tablespoons (45 mL) lemon juice
1 cup (250 ml) 15% cooking cream
1 C. tablespoons (15 mL) fresh chives, chopped
1 1/2 tsp. tablespoon (25 ml) of fresh parsley, chopped
4 eggs
2 bagels
5 oz (150 g) smoked salmon
1 packet (200 g) Canadian Brie cheese, sliced

Green fried leeks:

3 cups (750 ml) canola oil
1 cup (250 mL) pores, green only, cut in julienne

Preparation

In a saucepan, melt butter over medium-high heat and cook leek for 2 minutes. Salt and pepper. Add lemon juice and reduce by half, about 2 minutes.

Pour the cream into the pan while stirring. Reduce to medium heat and simmer, covered, 10 minutes.

Cut 4 large rectangles in plastic wrap. Place a quarter of the herbs in the center of each rectangle. Salt and pepper. Gently break an egg in the center of a rectangle, on the herbs. Gather the corners of the rectangle over the egg and tie a knot. Repeat with the other three eggs.

Preheat the oven to broil. Cut the bagels in half, place on a baking sheet and grill. Turn off the oven, remove the bagels and garnish with smoked salmon and cheese. Put the bagels in the oven to keep them warm while cooking the eggs.

In a saucepan, bring 6 cups (1.5 L) of water to the boiling point, then lower the heat and let simmer. Place the plastic bags containing the eggs in the water and cook for about 4 minutes. Remove from the pan with a spoon to drain.

Remove the bagel halves from the oven and place each on a plate. Top with sauce. Delicately undo the bags and garnish each half bagel with an egg. Garnish with fried green leeks, if desired. Serve immediately.

Green fried leeks

Heat the oil in a saucepan over medium heat.

Jumped up leeks in hot oil until golden and crisp. Place on paper towels and let drain.

Store at room temperature, away from moisture.

Tips:

Did you know? Leeks naturally produce a thin layer of wax that protects their leaves from disease, insects and cold.

Other Canadian cheese choices: Camembert, Havarti, Mozzarella.

Comments

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