Eggs benedict with smoked salmon & chives
- Preparation and cooking time
- Prep:
- Cook:
- A challenge
- Serves 4 as part of a brunch buffet
Skip to ingredients
- 4 eggs
- 2 tbsp white wine vinegar
- 2 English muffinshalved
- a little butterfor spreading
- 8 slices smoked salmon
- chopped chivesto serve
For the hollandaise sauce
- 2 tsp lemon juice
- 2 tsp white wine vinegar
- 3 egg yolks
- 125g unsalted butterdiced
Nutrition: per serving
- kcal564
- fat44g
- saturates23g
- carbs16g
- sugars1g
- fibre1g
- protein27g
- salt3.1g
Method
step 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.
step 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.
step 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.
