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Eggs Benedict with Smoked salmon

For a special breakfast or brunch, Eggs Benedict with smoked salmon is a great choice, and it's relatively ease to make. Serve it with a salad and toast on the side. Ideal for Valentine's Day, Mother's Day or Anniversaries.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 4 people
Cuisine: USA
Calories: 1234
Ingredients Method

Ingredients
  

  • For the Hollandaise Sauce:
  • 3 egg yolks
  • 125 g butter diced
  • 2 tsp white wine vinegar
  • 1 tsp lemon juice
  • Pinch of cayenne pepper
  • Salt to taste
  • For the poached eggs:
  • Water
  • 2 teaspoons white vinegar
  • 4 eggs
  • 4 slices smoked salmon
  • To serve: dill or chives

Method
 

  1. Pour a cup of boiling water in a pan, then rest a glass bowl on top - it should not touch the water. Add the eggs and whisk until fluffy.
  2. Put the pan on the cooker and simmer gently. Add the  vinegar and slowly whisk in the butter. Season with salt and whisk in the lemon juice. Turn off the heat and put a lid on to keep warm.
  3. Bring a pan of water to the boil, add the vinegar and turn down the heat.
  4. Using a whisk, stir the water to make a swirl, then drop in the eggs one by one. Cook each for about 3 minutes, then remove them with a slotted spoon.
  5. Place the salmon onto a  piece of toast or just on a plate then top with an egg and pour over the hollandaise sauce. Garnish with ground pepper and chopped dill or chives.