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This salmon breakfast bowl recipe has a lot of moving parts, but the final product is really delicious. The richness of the hollandaise pairs perfectly with the bright celery salad and simply dressed lentils.
Skill Level: Intermediate
Time to Make: 40 minutes
1/2 cup black lentils
4 ounces smoked salmon
2 stalks celery
Extra virgin olive oil
2 tablespoons lemon juice, divided
2 soft-boiled eggs (6 minute eggs)
Salt, pepper, and crushed red pepper to taste
A few fresh chives
3 large egg yolks
1 tablespoon lemon juice
1 stick of butter, divided
A pinch of cayenne powder, optional
Prepare Ingredients: Bring a large pot of salted water to a boil. Add the lentils and cook until al dente, about 35 minutes. Drain and keep warm. Thinly slice the celery on an angle. Mince the chives and set aside.
Make the Celery Salad: In a bowl, toss the celery with a drizzle of extra virgin olive oil and one tablespoon lemon juice. Season to taste with salt, pepper, and a bit of crushed red pepper. Set aside.
Prepare the Soft-Boiled Eggs: Once the lentils are about done, prepare the soft-boiled eggs by boiling for precisely 6 minutes. Transfer the eggs to a bowl and immediately rinse with cold water. Peel and set aside.
Finish the Lentils: Toss the cooked lentils with salt, pepper, extra virgin olive oil, and the remaining 1 tablespoon of lemon juice.
Prepare the Hollandaise: In a saucepan, whisk the egg yolks and the lemon juice until smooth. Add half the butter and turn the flame to very low. Using a wire whisk, vigorously whisk the butter into the egg yolks until the butter has melted and the sauce is creamy. Continue whisking until the sauce is a bit thick. Add the remaining butter and whisk vigorously until completely melted. Continue whisking until the sauce has thickened. The sauce should coat the back of a spoon.
To Serve: Divide the lentils between bowls and spoon the celery salad on top. Cut the soft-boiled eggs in half and arrange on top of the lentils. Add a few slices of smoked salmon and sprinkle the entire dish with the minced chives. Drizzle the hollandaise sauce on top and serve immediately. Enjoy!
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