Eggs benedict with smoked salmon

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Eggs Benedict with smoked salmon
Eggs Benedict is the ultimate breakfast. Using smoked salmon, technically making it an "Eggs Royale", adds a hint of luxury. The keys to a great result are simple: fresh eggs, creamy hollandaise and the best smoked salmon you can afford. Use this blender method to guarantee your sauce does not split.
  • 3 tbsp white wine vinegar
  • 4 black peppercorns
  • 1 blade mace
  • 1 slice onion
  • 1 bay leaf
  • 2 very fresh egg yolks
  • 125g unsalted butter
  • 1 tbsp lemon juice
  • 1 pinch cayenne pepper
  • salt & white pepper
  • 4 fresh eggs
  • 2 English muffins, halved across the equator
  • 8 slices good quality smoked salmon
  • chopped dill to garnish
1. Boil the white wine vinegar, pepper corns, mace, onion and bay over a high heat until you have approx. 1 tbsp of liquid remaining.2. In a jug blender, blend the two egg yolks for about 1 minute, whilst heating the lemon juice and white wine reduction in a small pan.3. Slowly pour the hot liquid into the blender, keeping the motor running. Turn off the blender.4. Heat the butter until it is almost boiling and starts to bubble. Turn on the blender again and pour really slowly into the eggs.5. As the butter is blended the sauce will emulsify and thicken. When all the butter has been incorporated, season with salt, pepper and a large pinch of cayenne to taste. The sauce should be slightly acidic to cut through the natural fattiness of the salmon.6. Once made, the sauce can be kept over warm water to maintain its temperature whilst the muffins are toasted and eggs poached. Cover the surface with cling film to prevent a skin from forming.7. Put the muffins under the grill to toast on top and poach the eggs.8. Bring a pan of water to the boil and then reduce the heat until the water is barely bubbling.9. Crack the eggs into a ramekin and ease into the water individually. Cook the eggs for 4 minutes. This should be enough to set the white, but retain a runny yolk.10. Once the eggs are cooked, remove from the pan with a slotted spoon and dab with kitchen paper to dry.11. Put two slices of smoked salmon onto each buttered muffin half and top with the poached eggs.12. Spoon over the hollandaise and garnish with some finely chopped dill.
Prep time: Cook time: Total time: Yield: Serves 4