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Salmon Benedict
Salmon Benedict
A perfect breakfast or brunch dish
Ingredients
For the Salmon
- 200 g packet of Scottish Smoked Salmon
- 4 eggs
- 2 tbsp white wine vinegar
- 2 english muffins halved
- Butter for spreading
- 8 slices slices smoked salmon
- Paprika to serve
For the hollandaise sauce
- 2 tsp lemon juice
- 2 tsp white wine vinegar
- 3 egg yolks
- 125 g unsalted butter diced
Instructions
- Firstly carefully make the Hollandaise sauce. Put the lemon juice and vinegar in a small bowl, add the egg yolks and whisk until light and frothy. Place the bowl over a pan of simmering water and whisk until mixture thickens. Slowly add the butter, whisking constantly until thick.
- 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.
- 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 a pinch of paprika
Tried this recipe?Let us know how it was!
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