Bagels & Lox Benedict

Ingredients

What you need:

• Bagel

• Smoked Salmon

• Capers

• Red Onion

• 1 egg

• White Vinegar (1 tablespoon)

Hollandaise Sauce:

• 4 Egg Yolks

• Butter (1 stick melted)

• Lemon Juice (1/2 teaspoon or a little more)

• Pinch of Salt

• Cayenne

Instructions:

1. Make the hollandaise sauce;

   • Bring a small pot of water to a light boil

   • Separate 4 eggs and place the yolks in a medium bowl (glass or stainless steel)

   • Melt 1 tablespoon of butter

   • Whisk the egg yolks and place the bowl over the pot of water without touching the water

   • Whisk in lemon juice

   • Slowly add melted butter. A little at a time. Keep whisking.

   • If the bowl gets too hot, remove it from the pot of water and keep whisking.

   • Watch the consistency. More liquid will produce a looser sauce.

   • Add a few drops of water if the sauce gets too thick and keep whisking.

   • When the sauce is what you desire, add cayenne and a pinch of salt.

2. Poached Egg:

   • Add white vinegar to a large pot of water.

   • Bring to a boil.

   • Crack an egg into a small bowl.

   • Make a little vortex by swiftly stirring the boiled water.

   • Slowly add the egg to the middle of the vortex.

   • Cook for 2-3 minutes.

   • Remove the egg with a slotted spoon.

3. Toast a bagel and butter it.

4. Layer smoked salmon on the bagel.

5. Top the salmon bagel with the poached egg.

6. Pour hollandaise over the poached egg.

7. Add red onions and capers

   For more visuals, view the video reel here.

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Wine Pairing: Mascota Vineyards Brut Rosé

• Mendoza, Argentina

• 100% Pinot Noir