Salmon Eggs Eggs Benedict


4 Eggs
2 tbs White Wine Vinegar
2 English Muffins
To serve Butter
8 slices Smoked Salmon
2 tsp Lemon Juice
2 tsp White Wine Vinegar
3 Yolkes Egg
125g Unsalted Butter


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.

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