Salmon Eggs Benedict
Rich and silky Eggs Benedict with smoked salmon and buttery hollandaise — a luxurious brunch classic that's creamy, tangy and elegant.
Servings
4
Difficulty
Easy
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Ingredients
Main
- 4 pcs eggs
- 0.033 l white wine vinegar
- 2 pcs english muffins
- butter (to serve)
- 8 pcs smoked salmon slices
- 0.01 l lemon juice
- 0.01 l white wine vinegar (for hollandaise)
- 3 pcs egg yolks
- 125 g unsalted butter
Directions
- Make the hollandaise: combine lemon juice and 2 tsp white wine vinegar in a bowl, add egg yolks and whisk until light and frothy
- Place the bowl over a pan of simmering water and whisk until mixture thickens
- Gradually add the unsalted butter, whisking constantly until thick; if it looks like splitting, whisk off the heat for a few minutes
- Season hollandaise and keep warm
- Poach the eggs: bring a large pan of water to a boil and add 2 tbsp white wine vinegar, then reduce to a gentle simmer
- Stir the water to create a slight whirlpool and slide in eggs one by one, cook about 4 minutes each, then remove with a slotted spoon
- Lightly toast and butter the english muffins
- Place a couple slices of smoked salmon on each muffin half, top with a poached egg
- Spoon hollandaise over each egg and garnish with chopped chives