Bagels Benedict with smoked salmon and herby hollandaise

Step 1/ 3

• 10 chives
• 2 sprigs dill
• 6 radishes
• 250 g butter
• 1 egg yolk
• 1 tsp mustard
• 1 tsp lime juice
• salt
• pepper

• saucepan
• whisk
• bowl
• pot (small)

Mince herbs. Thinly slice radishes and set aside. To make the hollandaise, start by melting most of the butter in a saucepan. Whisk mustard, egg yolk, and lemon juice together over a bain-marie until warm. Drizzle still warm melted butter slowly into the egg yolk mixture while whisking. Stir in most of the herbs right before the sauce is done. Season to taste with salt and pepper and keep warm.

Step 2/ 3

• 4 eggs
• white wine vinegar

• slotted spoon

Fill a small pot with water and bring to a boil. Poach eggs in the pot with a dash of white wine vinegar until set but runny in the center, approx. 4 min. Remove with a slotted spoon and gently dab with paper towels to remove excess water.

Step 3/ 3

• 2 bagels
• 15 g butter
• 100 g smoked salmon
• 1 tbsp caper (for sprinkling)

• knife
• toaster

Halve bagels and toast until golden brown. Spread the remaining butter evenly on each toasted half. Top bagels with sliced radishes, smoked salmon, and poached eggs. Serve bagels Benedicts with herby hollandaise sauce and sprinkle with capers. Enjoy!

Enjoy your meal!