Salmon Eggs Eggs Benedict

Name: Salmon Eggs Eggs Benedict
Yield: 4 servings
Cuisine: United States
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

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Eggs4
White Wine Vinegar2 tbsp
English Muffins2
Butter
Smoked Salmon8 slice
Lemon Juice2 tsp
White Wine Vinegar2 tsp
Egg3
Unsalted Butter125 g

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Method preview

3 steps · 0 min

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.