Eggs Benedict With Smoked Salmon & Chives

Get your poaching technique honed and serve up this brunch classic- it's easily-doubled to feed a family or crowd

• Cooking Time Prep 15 mins
  Cook 20 mins
• Skill Level For the keen cook
• Servings Serves 4 as part of a brunch buffet

Nutrition per serving

• Kcalories

  564

• Protein

  27g

• Carbs

  16g

• Fat

  44g

• Saturates

  23g

• Fibre

  1g

• Sugar

  1g

• Salt

  3.09g

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

Directions

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.

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