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Eggs Benedict With Smoked Salmon & Chives

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Ingredients
  Eggs 4
  White wine vinegar 2 Tablespoon
  English muffins 2 , halved
  Butter 1 Teaspoon (Leveled)
  Smoked salmon slice 8
  Chopped chives 1 Teaspoon
  Lemon juice 2 Teaspoon
  White wine vinegar 2 Teaspoon
  Egg yolks 3
  Unsalted butter 4 1⁄2 Ounce, diced (125 Gram)
Directions

1. 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.
2. 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.
3. 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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Toasted
Ingredient: 
Egg
Interest: 
Gourmet, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes

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