Smoked Salmon Eggs Benedict

Name: Smoked Salmon Eggs Benedict
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Ingredients: 200 g cold smoked salmon slices (7 oz); 4 free range eggs; A handful of rocket; 2 English muffins cut in half; White vinegar (for poaching the eggs); 200 g butter (7 oz); 2 free range egg yolks; 1 tablespoon white wine vinegar; 1/2 Lemon juice only; 1 teaspoon Fresh chives finely sliced; Salt and pepper to taste

by A Tasty Kitchen

2 servings

30 min

Is there any better way to start the day than a smoked salmon for breakfast?! Seriously, whether it's for a lazy weekend brunch, Easter or spoiling your mum for mothers day. This recipe is perfect! Smoked salmon with perfectly poached eggs and an indulgent hollandaise sauce on a bed of rocket and toasted English muffins, yes please!

Don't let the idea of making hollandaise sauce put you off, our step by step guide makes it easy, let us show you how.

Get the full recipe - Smoked salmon eggs breakfast

Smoked salmon eggs Benedict on a black plate.

We think you will love this smoked salmon breakfast recipe for the little bit of luxury it brings to your day. And it will certainly make your loved ones feel special.

And if you love this recipe, be sure to check out our delicious bircher muesli, or our ever popular bakery style raspberry and white chocolate muffins.

Ingredients for eggs royale

Sliced smoked salmon (cold) - you could sub this with bacon.
Free range eggs
Rocket / arugula - you can also use spinach.
English muffins
White vinegar - for poaching the eggs.

For hollandaise sauce:

Butter
Free range egg yolks
White wine vinegar
Juice of half a lemon
Fresh chives
Salt and pepper to taste.

How to make hollandaise sauce

Follow our steps to creating this delicious sauce:

First, you will need a small pot and stainless steel mixing bowl that fits over it. Half fill the pot with water, making sure when the bowl is placed on top that the bottom of the bowl doesn't touch the water. Bring the water in the pot to a simmer then turn the heat down as low it can go.
In a separate saucepan, melt the butter over a low heat, once melted take off the heat and set a side till needed.

Egg yolks in a mixing bowl.

Place the egg yolk and white wine vinegar in to the stainless steel bowl, then place it on the pot of simmering water.

Whisking hollandaise sauce in a bowl over a pan.

Constantly whisk the egg yolks and vinegar together, until the eggs reach a ribbon like consistency.

Whisking hollandaise sauce.

You may need to move the bowl on and off the heat to control the cooking temperature so as to not scramble the egg yolks! Remove from the heat and keep whisking as it cools a little.

Pouring melted butter into a mixing bowl to a make hollandaise sauce.

Create a stable base by wrapping a tea towel around the base, or you can ask someone to hold it for you. Slowly start drizzling the melted butter into the bowl, whisking constantly to combine the butter into the mixture. Don't pour it too fast!

Pour melted butter into sauce.

Only add the clarified melted butter, don't add the white milk solids that will have settled to the base of the pot. If the sauce is a little too thick you can add a tablespoon of warm water to thin it out a little.

Hollandaise sauce in a mixing bowl.

Once it reaches the desired consistency, add the lemon juice, chopped chives and season to taste, mix well.

Keep warm until ready to serve.

Smoked salmon breakfast on a black plate.

Happy cooking!

Smoked Salmon Eggs Benedict

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Recipe details

Yield 2 servings
Time spent: Prep time: 15 Minutes Cook time: 15 Minutes Total time: 30 min

Show Nutrition Info

Per serving

% Daily value

Ingredients

200 g cold smoked salmon slices (7 oz)
4 free range eggs
A handful of rocket
2 English muffins cut in half
White vinegar (for poaching the eggs)

Hollandaise sauce:

200 g butter (7 oz)
2 free range egg yolks
1 tablespoon white wine vinegar
1/2 Lemon juice only
1 teaspoon Fresh chives finely sliced
Salt and pepper to taste

Instructions

Hollandaise Sauce

Grab a pot and a stainless steel mixing bowl (the bowl needs to sit over the pan).
Half fill the pot with water and bring to a simmer. Turn down the heat to low (as low as it will go) but still have the water simmering. (See note 1)
In a separate pan, melt the butter in a pot over a low heat. Once melted, take it off the heat and set aside.
Place the egg yolks and white wine vinegar into the stainless steel bowl, then place over the pan of just-simmering water. It’s important that the pot is on a low heat, or the eggs will scramble.
Using a whisk, start to whisk the egg yolks and vinegar, always keeping the eggs moving.
Keep whisking, until the eggs are a thick ribbon consistency. You may need to move the bowl on and off the heat to control the cooking temperature so as to not scramble the egg yolks.
Remove from the heat and whisk until it cools a little. Use a tea towel wrapped around the base of the bowl, to keep it stable on the bench or get someone to hold it for you.
Slowly drizzle in the melted butter, whisking all the time to incorporate the butter into the egg yolks. If you add the butter too fast you can split the sauce. Only add the clarified melted butter, don't add the white milk solids that will have settled to the base of the pot.
If the sauce gets too thick you can add a tablespoon of warm water to thin it a little.
Season carefully with salt and pepper, squeeze in the lemon juice and add the chopped chives. Taste and adjust seasoning to your preference.
Keep in a warm place until needed.

To poach the eggs

Half fill a medium size pot with water and add 3 tablespoon of white vinegar, place bring to a boil then reduce slow simmer.
Crack the eggs into separate small dishes. Using a spoon swirl the water to make a whirlpool. Carefully place in the eggs, cook until the whites are firm leaving the yolks runny. About 3-4 minutes
Remove the eggs from the water and place onto a paper towel to soak up any excess water.

To serve

While your eggs are poaching, toast the split muffins in the toaster until golden, spread with a bit of butter.
Place some rocket onto each muffin half and arrange the sliced smoked salmon over the rocket, carefully place the poached eggs on top and spoon over a generous amount of the hollandaise.
Grind a bit of black pepper over the dish and garnish with chives.
Serve along side a bowl of extra hollandaise sauce and enjoy!

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