Name: Eggs benedict with smoked salmon & chives
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Serves 4 as part of a brunch buffet
Cuisine: British
Ingredients: 4 eggs; 2 tbsp white wine vinegar; 2 English muffins halved; a little butter for spreading; 8 slices smoked salmon; chopped chives to serve; 2 tsp lemon juice; 2 tsp white wine vinegar; 3 egg yolks; 125g unsalted butter diced

Eggs benedict with smoked salmon & chives

4 eggs
2 tbsp white wine vinegar
2 English muffins
halved
a little butter
for spreading
8 slices smoked salmon
chopped chives
to serve

For the hollandaise sauce

2 tsp lemon juice
2 tsp white wine vinegar
3 egg yolks
125g unsalted butter
diced

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.