Salmon Eggs Eggs Benedict
Eggs Benedict transformed smoked salmon into breakfast royalty when chefs began substituting it for the traditional Canadian bacon in the 1950s. The richness of cured fish against the sharpness of hollandaise reveals why this version persists on brunch menus: the vinegar in the sauce cuts through the salmon's oils while white wine vinegar in the poaching water sets the egg whites without toughening them, a technique worth mastering for any poached egg you'll ever make.
Instructions
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..
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