4
United States
Salmon Eggs Eggs Benedict
Allergens: Eggs, Fish, Gluten, Milk, Sulphites
Eggs Benedict with smoked salmon, poached eggs over muffins under hollandaise.
Ingredients
- Lemon 2 tsp
- Smoked salmon 8 slices
- Butter 125 g
- Eggs 3 yolkes
- English muffins 2
- White wine vinegar 2 tsp
Method
- First make the Hollandaise sauce.
- Put the lemon juice and vinegar in a small bowl, add the egg yolks and whisk with a balloon whisk until light and frothy.
- Place the bowl over a pan of simmering water and whisk until mixture thickens.
- Gradually add the butter, whisking constantly until thick – if it looks like it might be splitting, then whisk off the heat for a few mins.
- Season and keep warm.
- To poach the eggs, bring a large pan of water to the boil and add the vinegar.
- Lower the heat so that the water is simmering gently.
- Stir the water so you have a slight whirlpool, then slide in the eggs one by one.
- Cook each for about 4 mins, then remove with a slotted spoon.
- Lightly toast and butter the muffins, then put a couple of slices of salmon on each half.
- Top each with an egg, spoon over some Hollandaise and garnish with chopped chives.