Eggs Benedict with Smoked Salmon

By : | 0 Comments | On : January 11, 2018 | Category : breakfast, salmon recipe, Smoked, Uncategorized

Eggs Benedict



  • 4 eggs
  • 2 tbsp white wine vinegar
  • 2 Slices Sourdough bread or English muffins
  • butter for spreading
  • 8 slices Daly’s smoked salmon
  • chopped chives, to serve

For the hollandaise sauce

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



For the Hollandaise Sauce:

  1. Put the lemon juice and vinegar in a bowl, add the egg yolks and whisk until light and frothy.
  2. Place the bowl over a pan of simmering water and whisk until mixture thickens.
  3. 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.
  4. 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 swirl, then slide in the eggs one by one. Cook each for about 4 mins, then remove with a slotted spoon.
  5. Lightly toast the sourdough bread, 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.
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