Salmon Eggs Eggs Benedict

About This Recipe

Instructions

1. 1

   First make the Hollandaise sauce.

2. 2

   Put the lemon juice and vinegar in a small bowl, add the egg yolks and whisk with a balloon whisk until light and frothy.

3. 3

   Place the bowl over a pan of simmering water and whisk until mixture thickens.

4. 4

   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.

5. 5

   Season and keep warm.

6. 6

   To poach the eggs, bring a large pan of water to the boil and add the vinegar.

7. 7

   Lower the heat so that the water is simmering gently.

8. 8

   Stir the water so you have a slight whirlpool, then slide in the eggs one by one.

9. 9

   Cook each for about 4 mins, then remove with a slotted spoon.

10. 10

    Lightly toast and butter the muffins, then put a couple of slices of salmon on each half.

11. 11

    Top each with an egg, spoon over some Hollandaise and garnish with chopped chives.

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