Eggs Benedict with smoked salmon

Eggs Benedict with smoked salmon

Here you are a classic dish, ideal to start the day in a Romantic way…


  • 4 Eggs
  • 2 tbsp white wine vinegar
  • 2 English muffins , halved
  • a little butter , for spreading
  • 8 slices smoked salmon
  • chopped chives , to serve


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


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.

Culinary regards and Enjoy it!