Eggs Benedict with smoked salmon Recipe

Eggs Benedict with smoked salmon

Ingredients

  • 4 eggs
  • 2 tbsp white wine vinegar
  • 2 English muffins, halved
  • a little butter, for spreading
  • 8 slices smoked salmon
  • chopped chives, to serve
  • 2 tsp lemon juice
  • 2 tsp white wine vinegar
  • 3 egg yolks
  • 125g unsalted butter, diced

Instructions

  1. 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.
  2. 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.
  3. 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.
Prep. Time: 15 minutes
Cook Time: 20 minutes
Serves: 6 people
Difficulty: Hard
Cuisine: Brunch
Main Ing.: Eggs
0people reviewed this recipe

Copyright © 2019 MenuPages. All rights reserved. [ 0.3134 ]