Eggs Benedict with Smoked Salmon

• Seafood

  • 8 slices Smoked salmon

• Produce

  • 1 Chives

• Refrigerated

  • 3 Egg yolks
  • 4 Eggs

• Condiments

  • 2 tsp Lemon juice

• Oils & Vinegars

  • 2 2/3 tbsp White wine vinegar

• Bread & Baked Goods

  • 2 English muffins

• Dairy

  • 125 g Butter, unsalted
  • 1 Little butter

Found on thekiwicook.com

Description

Ingredients

• 4 eggs (fresh eggs are best)
• 2 tablespoons white wine vinegar
• 2 English muffins, halved
• A little butter, for spreading
• 8 slices smoked salmon
• Chopped chives, dill or parsley, to serve
• 2 teaspoons lemon juice
• 2 teaspoons white wine vinegar
• 3 egg yolks, room temperature
• 125g (4.4 oz) unsalted butter, diced (room temperature)

Directions

• 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 a little. Gradually add the butter (I added a couple of diced pieces, waited until they were almost completely melted in before adding a couple more, and so on).
• After the last of the butter has been incorporated, continue whisking the mixture until thick, ensuring the mixture doesn’t become too hot*. You want it to reach the stage where, if you lift the whisk above the mixture, the sauce will fall onto the surface of the mixture in ribbon shapes, retaining its shape before slowly disappearing back into the mixture. Season and keep warm.
• 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 minutes, then remove with a slotted spoon.
• 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, dill or parsley.