Salmon Eggs Eggs Benedict

Name: Salmon Eggs Eggs Benedict
Prep time: 22 min
Cook time: 5 min
Total time: 27 min
Yield: 4 servings
Cuisine: United States
Ingredients: 4 eggs; 2 tbsp white wine vinegar; 2 english muffins; To serve butter; 8 slices smoked salmon; 2 tsp lemon juice; 2 tsp white wine vinegar; 3 eggs; 4 oz unsalted butter

An easy United States breakfast made with seafood. Ready in about 27 minutes. Difficulty: easy.

22 minPrep (about)
5 minCook (about)
27 minTotal time
4Servings
EasyDifficulty

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Ingredients

How many people?

− 21 people +

Changed from 4 to 21 people · Back to 4

Main ingredient

42 slices smoked salmon

Fresh & other

21 eggs
11 english muffins
To serve butter
3 ½ tbsp lemon juice
16 eggs
1.4 lb unsalted butter

Sauces & oils

½ cup + 2 tbsp white wine vinegar
3 ½ tbsp white wine vinegar

How to make it

Steps in our own plain words.

Make the Hollandaise sauce.
Put your lemon juice and vinegar in a little bowl.
Add the egg yolks.
Whisk with a balloon whisk till light and frothy.
Place your bowl over a pan of simmering water.
Whisk until mixture thickens.
Gradually add the butter, whisking the whole time till thick – if it looks it might be splitting.
Whisk off the heat for some mins.
Season.
Keep warm.
To poach the eggs.
Bring a big pan of water to the boil.
Add the vinegar.
Lower the heat so that your water is simmering.
Mix your water so you have a slight whirlpool.
Slide in the eggs one by one.
Cook each for about 4 mins.
Remove with a slotted spoon.
Lightly toast and butter the muffins.
Put 11 slices of salmon on each half.
Top each with an egg.
Spoon over some Hollandaise.
Top with chopped chives.