Breakfast

Salmon Eggs Benedict

Name: Salmon Eggs Benedict
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 4 eggs, for poaching; 2 tbs white wine vinegar, for poaching water; 2 English muffins, halved and toasted; butter, for serving, To serve; 8 slices smoked salmon; 2 tsp lemon, juiced; 2 tsp white wine vinegar, for hollandaise; 3 yolks eggs, yolks separated; 125g unsalted butter; chives, chopped, for garnish

Toasted English muffins topped with smoked salmon, poached eggs, and a rich homemade hollandaise sauce.

25 min
640 kcal
Pescatarian
American
Sandwich

Mellowpan tip: Ready in 25 min. A good one for a busy weeknight.

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Ingredients

For 4 servings

Steps

Step 1:
Put the lemon juice and white wine vinegar in a small bowl.
Step 2:
Add the egg yolks and whisk with a balloon whisk until light and frothy.
Step 3:
Place the bowl over a pan of simmering water and whisk until the mixture thickens.
Step 4:
Gradually add the unsalted butter, whisking constantly until thick.
Step 5:
If the sauce looks like it might be splitting, whisk it off the heat for a few minutes.
Step 6:
Season the hollandaise and keep it warm.
Step 7:
Bring a large pan of water to the boil and add the white wine vinegar.
Step 8:
Lower the heat so the water is simmering gently.
Step 9:
Stir the water to create a slight whirlpool.
Step 10:
Slide in the eggs one by one.
Step 11:
Cook the eggs for about 4 minutes, then remove them with a slotted spoon.
4 min
Step 12:
Lightly toast and butter the muffin halves.
Step 13:
Put a couple of slices of smoked salmon on each muffin half.
Step 14:
Top each muffin half with a poached egg.
Step 15:
Spoon over some hollandaise and garnish with chopped chives.