Enjoy this dish for a Sunday brunch.
Eggs Benedict with Smoked Salmon
Course: Breakfast, BrunchCuisine: AmericanDifficulty: IntermediateServings
4
servingsPrep time
15
minutesCooking time
20
minutesIngredients
4 eggs
2 tablespoons white wine vinegar
2 English muffins, halved
8 slices smoked salmon
butter, for spreading
2 tablespoons chopped chives
1 teaspoon paprika, for garnishing
- For the Hollandaise Sauce
3 egg yolks
2 teaspoons white wine vinegar
2 teaspoons lemon juice
1/2 cup unsalted butter
Directions
- First make the hollandaise sauce. Bring a pan of water to a simmer. Put the egg yolks, vinegar and lemon juice in a small bowl and whisk until the mixture is light and frothy. Place the bowl over the pot of simmering water. Add the butter to the bowl gradually and whisk until the hollandaise has thickened. Keep the hollandaise sauce warm.
- Next, make the poached eggs. Bring a large pan of water to the boil and add the vinegar. Lower the heat so that the water simmers gently. Stir the water so that there is a slight whirlpool, then crack the eggs and slide theme in one at a time. Cook each egg for about 4 mins, then remove with a slotted spoon.
- Lightly toast and butter the muffin halves, then put a couple of slices of salmon on each half. Place one egg on top of each muffin. Pour the hollandaise sauce over each egg and garnish with chopped chives and paprika.
