Eggs Benedict with smoked salmon & chives

Eggs Benedict with smoked salmon & chives

Ingredients

brekky in bed eggs-benedict-with-smoked-salmon-chives

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

How to make hollandaise sauce

  • 2 tsp lemon juice
  • 2 tsp white wine vinegar
  • 3 egg yolks
  • 125g unsalted butter, diced

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.

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