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Eggs Benedict with Smoked Salmon

  1. 200g Nolan's smoked salmon
  2. 4 buttered muffins
  3. 4 fresh eggs
  4. 200g baby spinach
  5. 50g butter
  6. tt cracked pepper (*tt = to taste)
  7. 2g chives
  8. 300g hollandaise sauce
Cooking Time: 20 mins
Serves: 4
  1. place a medium pot of water on the cooker
  2. add in vinegar and bring to the boil then simmer
  3. Poach four eggs for 1-2 minutes
  4. heat muffins in a pan and butter
  5. melt down the washed spinach in a pan with a little butter  and season with cracked pepper
  6. place the smoked salmon on the muffins and dress with the wilted baby spinach
  7. top with the lightly poached eggs and pour over the hollandaise sauce
  8. finish with cracked pepper and squeeze of lemon and chives 

Hollandaise sauce
Melt butter. 
Separate 3 eggs, add in to bowl and add a small drop of water and a vinegar reduction. 
Beat over a Bain Marie (water bath) and work the egg yolks to a ribbon stage. 
Add in the melted butter slowly and bind with the butter. 
Season with salt and pepper. 
Finish with a squeeze of lemon.

Tips for poached egg with smoked salmon 
A soft poached egg makes this dish as the running yolk from the egg gives a different texture and definition.
It is like a double sauce.
Very little salt is needed as the seasoning is activated when the smoked salmon is heated.