Ingredients

The following ingredients have 4 Servings
  • 4 Eggs
  • 200 grams Smoked Salmon (or cured, such as gravlox)
  • 50 grams Lettuce (mixed salad leaves)
  • 2 English Muffins (split)
  • 1 tsp Paprika
  • 2 tbsp Green Onions (chopped)
  • 1 tbsp White Vinegar (for boiling)
  • 2 Egg Yolks
  • 70 grams Butter (melted)
  • 2 tsp Lemon Juice
  • 1/2 tsp Black Pepper (freshly cracked)
  • Salt (to taste)

Instruction

  • Begin by making the hollandaise sauce. The separate detailed recipe is HERE, but I've simplified it for this recipe. Whisk together the egg yolks and lemon juice in a glass or steel bowl and melt the butter. Place the bowl over a pot of boiling water and do not stop whisking. Slowly trickle in the melted butter until the mixture has more than doubled in volume and a shiny sauce has formed. Season with salt and pepper to taste and set aside off the heat, but in a warm place. If it thickens up too much a teaspoon of warm water will help so you can mix it up with a whisk some more.
  • Toast the split English muffins (in my case split hamburger buns). Lay on the mixed salad lettuce and top with 50 grams of smoked salmon per half.
  • In a pot of boiling water add the vinegar and give the water a swirl with a spoon. Crack an egg right into the middle of the vortex and after a minute or so you should have a perfectly poached egg. Remove with a slotted spoon and place atop the smoked salmon. Spoon some of the hollandaise sauce over the eggs. Sprinkle with paprika and chopped chives and serve the eggs benedict immediately.