Poached eggs with hollandaise sauce and smoked salmon, a variant on eggs benedict (which is made with ham!). Good as an indulgent breakfast or lighter snack later in the day. If you don't fancy making the hollandaise sauce from scratch, you can usually buy it from good supermarkets in the refrigerated section.
To make the 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.
Prep the muffins:
Halve the muffins and lightly toast them. Butter them and put a couple of slices of salmon on each half.
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.
Top each muffin half with an egg. Spoon over some Hollandaise and garnish with a few chopped chives.
Recipe from BBC Good Food - adapted for this website.
Poaching eggs is NOT an exact science! It depends greatly on too many variables e.g. freshness and temperature of the eggs, temperature of the water etc.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (494g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 632 (60%)|
|Amt Per Serving||% DV|
|Total Fat 70.2g||94 %|
|Saturated Fat 38.2g||191 %|
|Monounsaturated Fat 20.3g|
|Polyunsanturated Fat 6.5g|
|Cholesterol 589mg||181 %|
|Sodium 572.3mg||20 %|
|Potassium 1294mg||34 %|
|Total Carbohydrate 38g||11 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 36.5g|
|Protein 67.8g||97 %|
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Calories per serving: 1049
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