How to prepare smoked salmon eggs Benedict?
Heat the crème fraîche. Beat one of the eggs, gradually add 6 tablespoons of crème fraîche. Incorporate this mixture into the remaining crème fraîche. Bring to the heat, stirring. Then add the citrus juice, salt and pepper. Keep warm.
Separately, heat the water with a tablespoon of vinegar. Poach the eggs, one at a time. Cut the fish into strips and distribute them on the slices of bread. Place a poached egg on each of them and cover the surface with the sauce. The smoked salmon eggs Benedict are ready to enjoy.
