Salmon Eggs Eggs Benedict - Classic Recipe | Cook Time 30 min

• •4 Eggs
• •2 tbs White Wine Vinegar
• •2 English Muffins
• •To serve Butter
• •8 slices Smoked Salmon
• •2 tsp Lemon Juice
• •2 tsp White Wine Vinegar
• •3 Yolkes Egg
• •125g Unsalted Butter

Instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.

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