Salmon eggs benedict — toasted muffins layered with smoked salmon, perfectly poached eggs and silky homemade hollandaise. A luxurious, classic brunch worth the effort.
- 4 Eggs
- 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
Tags:
Bun BrunchVideo
Preparation
- 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 the mixture thickens. Gradually add the butter, whisking constantly until thick — if it looks like it might split, whisk off the heat for a few minutes. Season and keep warm.
- To poach the eggs, bring a large pan of water to the boil and add the vinegar, then lower the heat so the water is simmering gently. Stir the water to create a slight whirlpool, then 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 half. Top each with an egg, spoon over some hollandaise, and garnish with chopped chives.
