Salmon Eggs Eggs Benedict

Name: Salmon Eggs Eggs Benedict
Ingredients: 4 pcs Eggs; 2 tbsp White Wine Vinegar; 2 pcs English Muffins; Butter; 8 pcs Smoked Salmon; 2 tsp Lemon Juice; 2 tsp White Wine Vinegar; 3 pcs Egg; 125 g Unsalted Butter

Category: breakfasts

By CookbookSocial

Source: https://www.themealdb.com/meal.php?c=52962 — TheMealDB

Ingredients

Eggs — 4 pcs
White Wine Vinegar — 2 tbsp
English Muffins — 2 pcs
Butter
Smoked Salmon — 8 pcs
Lemon Juice — 2 tsp
White Wine Vinegar — 2 tsp
Egg — 3 pcs
Unsalted Butter — 125 g

Steps

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.
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.
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.