Eggs Benedict with Smoked Salmon – Pareve version

👨‍🍳 Method

For the Hollandaise

1. 1
   Melt the canola oil and keep it warm.

   StoveorMicrowave
2. 2
   Heat water in a pot and set a heatproof bowl over it so the water doesn't touch it.

   StovePotBowl
3. 3
   In the bowl, whisk the yolks with the lemon juice over low heat 3–4 minutes, until thick.

   Whisk

   💡The water bath gives gentle heat: over direct heat the yolks set into scrambled eggs. If the sauce starts to curdle, take it off the heat and add a tablespoon of cold water.
4. 4
   Add the melted canola oil one tablespoon at a time, waiting for each to be absorbed before adding the next, while whisking constantly, until a smooth, thick sauce.

   ⚙ Fat in a Thin StreamWhisk

   💡The thin stream is everything: fat that goes in too fast can't bind, and the sauce breaks. For mayonnaise and hollandaise, if this happens, start with a fresh yolk and slowly add the broken sauce to it; if the sauce is too thick, thin it with a teaspoon of water.
5. 5
   Add the paprika.
6. 6
   Season with salt and black pepper and serve immediately.

For the Boiled Egg

1. 7
   Bring a deep pot with water, 7–8 cm deep, to a gentle simmer and add the vinegar.

   StovePot
2. 8
   Crack each egg into a small cup, stir the water in a circle and slide in one egg.

   💡The vinegar sets the white quickly, and the whirlpool wraps it around the yolk: the egg stays round instead of spreading through the water.
3. 9
   Cook 3–4 minutes, until the white is set and the egg is springy to the touch, and lift out with a slotted spoon.

   StoveSlotted spoon

To assemble

1. 10
   Toast the bread and put it on plates.

   Pop-up toaster
2. 11
   Lay the salmon slices on the bread.
3. 12
   Top with a poached egg, spoon over the hollandaise and serve immediately.

   💡Make the hollandaise first and keep it over a warm water bath: the eggs are ready in three minutes, and everything has to reach the plate together.