Eggs Benedict With Smoked Salmon

Eggs Benedict With Smoked Salmon
Preparation time is 15minutes
Cook time is 10minutes
Total time is 25minutes
Serve is for 4 people
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Difficulty level: 2 out of 4

8 Ingredients

Number of servings
4
For the sauce
  • 100grams unsalted butter
  • 1 large egg yolk
  • 1/2tablespoons lemon juice
  • 1 pinch freshly ground black pepper
  • 1 pinch salt
  • 4 eggs
  • 2 English muffins
  • 150grams smoked salmon

Nutrition per serving

1640 Kilojoules or 390 Calories
19% of daily energy intake*
Protein
17.0grams
Fat
30.2grams
Carbs
13.3grams
Sugars
1.6grams

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

The combination of salty protein and rich, creamy sauce is irresistible in this classic breakfast dish.

Method

Step 1 of 3

To make the hollandaise sauce, melt the butter over a gentle heat, taking care it does not split. Put the egg yolk, lemon juice, and seasoning into a blender and process briefly. With the motor running, pour in the melted butter drop by drop, accelerating to a thin stream, until it has emulsified to a thick sauce.

Step 2 of 3

Boil a large saucepan of salted water, then reduce the heat to a low simmer. Crack an egg into a teacup and gently slip the egg out of the cup and into the bubbling water. Repeat for all the eggs. Poach for 3 minutes, until the white is set but the yolk is still runny. Remove with a slotted spoon.

Step 3 of 3

At the same time, toast the muffins. If you like thick muffins use 4, cutting a thin slice off each one to add the egg, otherwise split 2 muffins horizontally to make 4 halves. When they are toasted, divide the salmon between them and top each with a poached egg and a little hollandaise sauce.

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