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Gravlax Eggs Benedict
Scandinavian brunch — poached eggs on toasted rye, with gravlax and a dill hollandaise. Whisking the egg yolks over a gentle bain-marie and adding the butter slowly builds a properly thick, stable hollandaise instead of a split, oily sauce.
Ingredients
Instructions
Make hollandaise: whisk yolks over a bain-marie until thick. Slowly whisk in warm clarified butter. Add lemon and dill. Season.
Poach eggs in barely simmering water 3 minutes. Drain.
Lay gravlax on toasted rye.
Place egg on top of gravlax.
Spoon hollandaise over. Serve immediately.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
