Weeknight35min

Salmon Eggs Eggs Benedict

Name: Salmon Eggs Eggs Benedict
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4.00 Eggs; 2.00 teaspoons White Wine Vinegar; 2.00 pieces English Muffins; 1.00 Butter; 8.00 slices Smoked Salmon; 2.00 teaspoons Lemon Juice; 2.00 teaspoons White Wine Vinegar; 3.00 Eggs; 125.00 grams Unsalted Butter

Breakfast dish from American cuisine

Hanna Jónsdóttir

0 likes·0 saves

Contains:EggFishDairySulfites

Ingredients

Adjust servings

4
eggs, yolkes
2 tsp
white wine vinegar
2
english muffins
1
butter
8 slices
smoked salmon
2 tsp
lemon juice
2 tsp
white wine vinegar
3
eggs, yolkes
4⅖ oz(125 g)
unsalted butter

Instructions

0/3 done

First 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.
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 whirlpool, then slide in the eggs one by one. Cook each for about 4 mins, then remove with a slotted spoon.
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.