Eggs Benedict with Smoked Salmon - Fishbox

Eggs Benedict with Smoked Salmon - Fishbox
Fishboxer Fishbox HQ from Inverness


Smoked Salmon

2 English Muffins

4 egg

2 tbsp white wine vinegar


For the hollandaise sauce:

2 tsp lemon juice

2 tsp white wine vinegar

3 egg yolks

125g unsalted butter, diced


Hollandaise Sauce

To 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 to thicken the mixture.

Gradually add the butter while whisking, until the mixture is thick – if it looks like it might be splitting, then whisk off the heat for a few mins.

Season and keep warm.


Poach Eggs

To poach the eggs, bring a pan of water to the boil and add vinegar.

Turn down the heat so that the water is just simmering. Create a slight whirlpool by string the water, then pop in the eggs one by one. Cook each for about 4 mins, then remove.


To Finish

Toast and butter your muffins, and add a slice or two of salmon on top.

Then add your egg on top and smother with the hollandaise sauce.