Smoked Salmon Eggs Benedict
Poached eggs stacked on toasted English muffins with smoked salmon and a classic hollandaise. Whisking the egg yolks over a bain-marie until properly thick before the butter goes in is what keeps the hollandaise from splitting into a greasy, broken sauce.
Total time
30 min
Prep
15 min
Cook
15 min
Difficulty
hard
Cuisine
Fusion
Ingredients
4eggs
4 tbspwhite vinegar for poaching
4English muffins, halved and toasted
200gsmoked salmon
3egg yolks for hollandaise
200gclarified butter for hollandaise
2 tbsplemon juice for hollandaise
salt and cayennefor hollandaise
chivesto garnish
Instructions
1
Make hollandaise: whisk yolks over a bain-marie until thick. Slowly whisk in warm clarified butter. Add lemon and season.
2
Poach eggs in simmering water with vinegar for 3 minutes.
3
Toast muffin halves.
4
Layer: muffin, smoked salmon, poached egg, hollandaise.
5
Garnish with chives and cayenne.
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