Salmon Eggs Benedict
Poached eggs and smoked salmon under lemony hollandaise — brunch's most luxurious plate.
- Total
- 25 min
- Serves
- 4
Brunch's most luxurious plate, with a smoked-salmon twist: poached eggs and smoked salmon on toasted English muffins, blanketed in silky lemon hollandaise. The runny yolk, the cured salmon and the buttery hollandaise are a trio worth getting out of bed for. It's the weekend brunch that announces you're treating yourself.
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
Instructions
- 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.
Nutrition (per serving)
- Calories
- 550
- Protein
- 30 g
- Fat
- 35 g
- Carbs
- 30 g
Adapted from bbcgoodfood.com. Rewritten and re-photographed by MealIdeas.
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