Salmon Eggs Eggs Benedict

Name: Salmon Eggs Eggs Benedict
Prep time: 17 min
Cook time: 39 min
Total time: 56 min
Yield: 4 servings
Ingredients: 4 Eggs; 2 tbs White Wine Vinegar; 2 English Muffins; 1 To serve Butter; 8 slices Smoked Salmon; 2 tsp Lemon Juice; 3 Yolkes Egg; 125 g Unsalted Butter

56 min · Serves 4 · By TheMealDB Import

High Protein
Low Carb
United States
Breakfast
Bun
Brunch
Lunch
Snack
Kid-Friendly

United States, Breakfast, Bun, Brunch

Adapted from bbcgoodfood.com

Ingredients

For 4 servings

4 Eggs
2 tbsWhite Wine Vinegar
2 English Muffins
1 To serveButter
8 slicesSmoked Salmon
2 tspLemon Juice
3 YolkesEgg
125 gUnsalted Butter

Method

Prep 17 min · Cook 39 min

1First 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.
2To 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.
3Lightly 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.