Salmon Eggs Benedict

Hollandaise sauce

• 140 g unsalted butter
• 2 large egg yolks
• 10 ml white wine vinegar
• Pinch of flaked sea salt and cayenne pepper
• Splash of water (optional)

Poached eggs

• Water
• 15 ml white wine vinegar
• 4 large eggs

Eggs Benedict

• 8 smoked salmon ribbons
• 2 avocados, halved
• 2 English muffins, toasted

Method

1. To make the hollandaise sauce: Melt the butter in a saucepan, being careful that it does not burn. Skim off the milk solids, set aside and keep warm.
2. Half fill another saucepan with water and bring to the boil and then reduce the heat to low with a very gentle simmer.
3. In a glass or metal bowl that can fit on top of the saucepan of simmering water, add the egg yolks. Place the bowl on top of the simmering water and whisk continuously. It’s very important for the water to simmer at a very low temperature to prevent the eggs from scrambling.
4. Add the vinegar and whisk some more. Then add the warm melted butter in a gentle string or drizzle, whisking continuously until a smooth, thick and velvety consistency and texture is reached. Season with salt and cayenne pepper. Add a splash of water if the sauce is too thick.
5. To poach the eggs: Bring a large saucepan filled two thirds with water to a boil. Add the vinegar and reduce the heat to a gentle simmer. Crack one egg at a time into a measuring cup and gently drop into the simmering water for 2-4 minutes, depending on how you like your eggs. Repeat until all the eggs are cooked.
6. To make the eggs benedict: Toast the muffins in a non-stick pan until lightly crisp on the inside. Place the avocado slices on top of each bun half and top with the salmon, followed by a poached egg. Drizzle the sauce over and serve immediately.