Eggs Royale (smoked salmon eggs Benedict

• Seafood

  • 4 slices Smoked salmon/lox

• Refrigerated

  • 4 Eggs

• Condiments

  • 1/4 tsp Dijon mustard
  • 1 tbsp Lemon or lime juice

• Baking & Spices

  • 1 pinch Cayenne pepper

• Bread & Baked Goods

  • 2 English muffins

• Dairy

  • 4 tbsp Butter, unsalted

Found on carolinescooking.com

Description

Ingredients

• 2 English muffins
• 4 slices smoked salmon/lox, approx
• 4 eggs, 2 of them separated
• pinch cayenne pepper
• ¼ tsp dijon mustard
• 1 tbsp lemon or lime juice
• 4 tbsp/60g unsalted butter

Directions

• Slice the muffins in half to give you two rounds from each and get broiler/grill ready to toast, if using. Heat a pot of water for poaching your eggs and separate your slices of smoked salmon.
• First, start on the hollandaise sauce - put the two separated egg yolks into a blender container along with the cayenne pepper, mustard and lemon juice and blend until smooth.
• Meanwhile, poach your two whole eggs and the leftover whites in slightly salted water until the whites are translucent and the yolks are still slightly soft.
• As the eggs are almost ready, toast your muffins and melt the butter.
• Add the melted butter in a steady pour to the egg yolk mixture, with the blender running the whole time so that it is properly combined.
• Serve it all up - on each plate place the two halves of a muffin with a slice of smoked salmon on top, then a whole egg on one side, the extra white on the other. Drizzle the hollandaise sauce over the top.