Salmon Eggs Eggs Benedict Recipe

To start, make the Hollandaise sauce. Combine the 2 tsp lemon juice and 2 tsp white wine vinegar in a small bowl with the 3 egg yolks, then whisk with a balloon whisk until the mixture is light and frothy. Place the bowl over a pan of simmering water (ensure the bowl doesn't touch the water) and continue whisking until the mixture thickens. Gradually add the 125g unsalted butter, whisking constantly, until the sauce is thick enough to coat the back of a spoon. If it looks like it might be splitting, take it off the heat and whisk for a few minutes to bring it back together. Season to taste and keep warm.

To poach the eggs, bring a large pan of water to a boil, then add the 2 tbs white wine vinegar. Reduce the heat so the water is simmering gently. Stir the water to create a slight whirlpool, then carefully slide in the 4 eggs, one by one. Cook each for about 4 minutes, until the whites are set but the yolks are still runny. Remove them with a slotted spoon.

Lightly toast and butter the 2 English muffins. Arrange the 8 slices smoked salmon on each muffin half. Top each with a poached egg, spoon over a generous amount of Hollandaise sauce, and finish with a sprinkle of chopped chives.