Eggs Benedict with smoked salmon & chives

Eggs Benedict with smoked salmon & chives

 

Ingredients

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

For the hollandaise sauce

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

Method

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.
3. 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.
   
   Recipe From: bbcgoodfood