Breakfast · American

Salmon Eggs Eggs Benedict

Name: Salmon Eggs Eggs Benedict
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 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

A classic breakfast and brunch dish featuring toasted English muffins topped with smoked salmon, perfectly poached eggs, and a rich, creamy homemade Hollandaise sauce.

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Prep: 15 min
Cook: 15 min
Total: 30 min
Serves: 4
Level: Medium

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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.

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