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Eggs Benedict with smoked salmon & chives

Eggs Benedict with smoked salmon & chives

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Rating: 5 out of 5.34 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • A challenge
  • Serves 4 as part of a brunch buffet

Get your poaching technique honed and serve up this brunch classic- it's easily-doubled to feed a family or crowd

Nutrition:
NutrientUnit
kcal564
fat44g
saturates23g
carbs16g
sugars1g
fibre1g
protein27g
salt3.09g
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Ingredients

  • 4 eggs
  • 2 tbsp white wine vinegar
  • 2 English muffins, halved
  • a little butter, for spreading
  • 8 slices smoked salmon
  • chopped chives, to serve

For the hollandaise sauce

Method

  • STEP 1

    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. Place the bowl over a pan of simmering water and whisk until mixture thickens. 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. Season and keep warm.

  • STEP 2

    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.

  • STEP 3

    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 chopped chives.

Recipe from Good Food magazine, December 2009

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Rating: 5 out of 5.34 ratings

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