Eggs Benedict



Luxury Breakfasts - Eggs Benedict

Serves two. Serve with Applecross Cold Smoked Salmon or Cold Smoked Sea Trout.



4 slices of Applecross cold smoked salmon or
cold smoked sea trout.
4 free range eggs.
2 plain or cheese muffins, halved.
Butter to spread.
Chopped chives (optional sprinkle on top).
2 tbsp white wine vinegar (optional) for poached egg water.

For Hollandaise Sauce:
2 tsp lemon juice.
2 tsp white wine vinegar.
3 egg yolks.
125 g unsalted butter (diced).



First make the Hollandaise Sauce.
Put the lemon juice and vinegar in a glass bowl, and add egg yolks, whisk until light and frothy.
Fit the bowl over a small pan of water 1/3rd full of simmering water and whisk until the mixture thickens.
Gradually add the butter, whisking until this becomes thick.
Season and keep warm.

Poaching the eggs.
Bring a large pan of salted water to the boil, and add the vinegar (optional).
Lower the heat to simmering, stir the water and crack eggs into    the water, one at a time.
Cook for about 3 minutes.

Toast and butter the muffins, layer with a slice of smoked salmon or smoked sea trout, top with a poached egg and spoon over the Hollandaise Sauce and sprinkle with chopped chives.

Serve with a glass of Bucks Fizz




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