Name: Salmon Eggs Eggs Benedict
Yield: 2 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

Breakfast

2 servings

893 cal/serving

Instructions

Step 1

Whisk the lemon juice, 2 tsp vinegar and egg yolks together until light and frothy

Lemon JuiceWhite Wine VinegarEgg

Step 2

Place the bowl over a pan of simmering water and whisk until the mixture thickens

Step 3

Gradually whisk in the unsalted butter until the sauce is thick, whisk off the heat briefly if it begins to split

Unsalted Butter

Step 4

Season the hollandaise and keep warm

Step 5

Bring a large pan of water to the boil and add 2 tbs vinegar

White Wine Vinegar

Step 6

Lower the heat to a gentle simmer, create a slight whirlpool and slide in the eggs, poaching about 4 minutes then remove with a slotted spoon

Eggs

Step 7

Lightly toast the English muffins and butter them

English MuffinsButter

Step 8

Top each muffin half with a couple of slices of smoked salmon

Smoked Salmon

Step 9

Place a poached egg on each muffin half, spoon over hollandaise and garnish