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
FOR THE HOLLANDAISE SAUCE
- 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!
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