Eggs Benedict on Bruschetta Toast with Two Poached Eggs

Ingredients

1 slice bruschetta bread
2 eggs
30 g (2 tbsp) cream cheese
20 g (1 cup) arugula
30 g (1 oz) gravlax salmon
70 ml (1/4 cup + 1 tbsp) hollandaise sauce
Pinch of mixed peppercorns
White vinegar (for poaching eggs)
Pinch of salt

Cooking Instructions

Toast:

Toast the bruschetta bread until crisp.

Poached Eggs:

Add 1 tbsp vinegar to boiling water. Gently crack in eggs and poach for 3-4 minutes until yolks are soft. Remove with a slotted spoon.

Assemble:

Spread cream cheese on the toast, layer with arugula, then gravlax salmon.

Finish:

Place both poached eggs on top, drizzle with hollandaise sauce, sprinkle with mixed peppercorns and a pinch of salt.

Serve:

Enjoy immediately while eggs are warm!

Hollandaise Sauce:

Melt 30 g (2 tbsp) butter. Whisk 1 egg yolk with 1 tsp lemon juice and a pinch of salt. Slowly pour in melted butter, whisking until thick. Optionally, add a pinch of black pepper, a dash of Worcestershire sauce, or 1/2 tsp mustard for extra flavor.

Chef's Note

enjoy!