Salmon Eggs Benedict

American
Breakfast

759

Calories

29.69 g

Carbs

56.53 g

Fat

32.69 g

Protein

Salmon Eggs Benedict

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.

Ingredients

English Muffins

English Muffins

2

Butter

Butter

To serve

Smoked Salmon

Smoked Salmon

8 slices

Lemon Juice

Lemon Juice

2 tsp

White Wine Vinegar

White Wine Vinegar

2 tsp

Egg

Egg

3 Yolkes

Unsalted Butter

Unsalted Butter

125g

Egg

Egg

4

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