American 25 min

Salmon Eggs Eggs Benedict

Name: Salmon Eggs Eggs Benedict
Total time: 25 min
Yield: 2 servings
Cuisine: American
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

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Ingredientsfor 2

800

Cal

40g

Protein

60g

Carbs

50g

Fat

14 Eggs
22 tbs White Wine Vinegar
32 English Muffins
4To serve Butter
58 slices Smoked Salmon
62 tsp Lemon Juice
72 tsp White Wine Vinegar
83 Yolkes Egg
9125g Unsalted Butter

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Instructions

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.
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.
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.