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!
You are a genius! What could make soup better than a carby topping? And roast tom soup is my fave 🙂 Stunning photos, as always!
I’m always so impressed with your props, they always go so perfectly with whatever you’re photographing. You must have an entire room dedicated to them!
Thank you so much Vasile! I wish more of them let me serve their fish in my restaurant. This is changing for the better though.
What an elegant and simple idea! And, maybe I’m crazy, but this seems like the perfect snack to take to the movies, especially if some dark chocolate and sea salt were added. 🙂