Eggs Benedict with smoked salmon & chives
Serves: 2
Preparation: 15 minutes
Cooking Time: 20 minutes
Ingredients
- 4 eggs (or as many as you would like)
- 8 slices smoked salmon
- 2 tbsp white wine vinegar
- 2 English muffins, halved
- bit of butter, for spreading
- chopped chives, to serveFor the hollandaise sauce
- 2 tsp lemon juice
- 2 tsp white wine vinegar
- 3 egg yolks
- 125g unsalted butter, diced
Method
Start by making 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.
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.
Muffins
- 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.
