Eggs Benedict with Smoked Salmon
Treat yourself to a brunch classic! Tender poached eggs, buttery English muffins, and luxurious smoked salmon come together under a velvety blanket of homemade Hollandaise sauce.
Ingredients
- 4 eggs (fresh eggs are best)
- 2 tbsp white wine vinegar
- 2 English muffins halved
- A little butter for spreading
- 2 slices smoked salmon
- Chopped chives, dill or parsley to serve
For the Hollandaise sauce:
- 2 tsp lemon juice
- 2 tsp white wine vinegar
- 3 egg yolks room temperature
- 4.4 oz unsalted butter diced (room temperature)
Instructions
For 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 a little. Gradually add the butter (I added a couple of diced pieces, waited until they were almost completely melted in before adding a couple more, and so on).
- After the last of the butter has been incorporated, continue whisking the mixture until thick, ensuring the mixture doesn’t become too hot*. You want it to reach the stage where, if you lift the whisk above the mixture, the sauce will fall onto the surface of the mixture in ribbon shapes, retaining its shape before slowly disappearing back into the mixture. 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 minutes, then remove with a slotted spoon.
To assemble:
- 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, dill or parsley.
Notes
*Tip: If the mixture looks like it might be splitting, take it off the heat immediately and whisk for a few minutes. Another thing you can do is add a few teaspoons of warm water, which also helps to re-emulsify it if it splits. Adding a little bit of warm water will also help thin the mixture if it has become too thick.
Nutrition
Calories: 411kcalCarbohydrates: 14gProtein: 12gFat: 34gSaturated Fat: 19gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 379mgSodium: 284mgPotassium: 144mgFiber: 1gSugar: 0.3gVitamin A: 1220IUVitamin C: 1mgCalcium: 66mgIron: 2mg
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