Salmon Eggs Eggs Benedict

Breakfast · United States classic.

Ingredients

• 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

Method

1. Add ingredients — 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.
2. Simmer — Place the bowl over a pan of simmering water and whisk until mixture thickens.
3. Heat the pan — 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.
4. Bring to a boil — Season and keep warm. To poach the eggs, bring a large pan of water to the boil and add the vinegar.
5. Simmer — Lower the heat so that the water is simmering gently.
6. Stir — Stir the water so you have a slight whirlpool, then slide in the eggs one by one.
7. Continue cooking — Cook each for about 4 mins, then remove with a slotted spoon.
8. Continue cooking — Lightly toast and butter the muffins, then put a couple of slices of salmon on each half.
9. Prep and chop — Top each with an egg, spoon over some Hollandaise and garnish with chopped chives.

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• Classic Cheeseburger
• BBQ Ribs
• Mac and Cheese
• Southern Fried Chicken
• Clam Chowder
• Buttermilk Pancakes