Smoked salmon eggs benedict
Prep:
15 mins
Cook:
20 mins
A fabulous classic breakfast or brunch idea for the entire family to enjoy.
4 eggs
2 tbsp white wine vinegar
2 English muffins, halved
A little butter, for spreading
8 slices smoked salmon
Chopped chives, to serve
Sauce
2 tsp lemon juice
2 tsp white wine vinegar
3 egg yolks
125g unsalted butter, diced
Make the sauce first by putting the lemon juice and vinegar in a small bowl, add the egg yolks and whisk until light and frothy.
Place the bowl over a pan of simmering water and whisk until mixture thickens.
Slowly add the butter, whisking constantly until thick – if it looks like it might be splitting, then whisk off the heat for a few minutes.
Season with salt and pepper and keep warm.
Bring a large pan of water to the boil and add the vinegar.
Lower the heat so that the water is simmering.
Stir the water so you have a slight whirlpool, then crack and slide in the eggs one by one.
Cook each for about 4 minutes, then remove with a slotted spoon.
Lightly toast and butter the muffins, then put a couple of slices of salmon on each and top each with a poached egg, along with a generous dollop of the Hollandaise sauce and garnish with chopped chives.
Serves
4
Preparation Time
15 minutes
Cooking Time
20 minutes
Main ingredients
Dairy, Eggs, Fish, Bread
Recipe Type
Breakfast
Level of Difficulty
Moderately Easy
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