Smoked salmon eggs benedict

Prep: 15 mins
Cook: 20 mins
Smoked salmon eggs benedict
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

15 Shares

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