Eggs Benedict with Smoked Salmon

What you need

Ingredients

Measured for 4 servings.

• 4 pcs (approx. 220 g)Eggs
• 30 mlWhite Wine Vinegar
• 2 pcs (approx. 114 g)English Muffins
• 20 gButter
• 8 pcs (approx. 224 g)Smoked Salmon
• 10 mlLemon Juice
• 10 mlWhite Wine Vinegar
• 55 gEgg Yolks
• 125 gUnsalted Butter

Make it

Method

1. 01

   Separate the sauce ingredients from the four whole eggs: use 55 g yolks (about three yolks), 10 ml lemon juice, 10 ml white wine vinegar and 125 g unsalted butter for hollandaise. Use pasteurised yolks if the sauce will be only lightly cooked. Melt the 125 g butter gently. Whisk yolks, lemon juice and the first 10 ml vinegar in a heatproof bowl over barely simmering water, without letting its base touch the water. When thickened, slowly whisk in the melted butter a little at a time; remove from heat if it starts to split. Keep warm briefly, not at room temperature for an extended period.

2. 02

   Bring a separate deep pan of water to a gentle simmer and add the other 30 ml white wine vinegar. Crack four whole eggs into separate cups and slide them into the water one at a time. Poach about 3–4 minutes, until the whites are set; lift with a slotted spoon and drain. A runny yolk is not fully cooked: use pasteurised eggs for this version, especially for vulnerable diners, or cook until the yolk is firm.

3. 03

   Split and toast two English muffins to make four halves. Spread the measured 20 g butter across those halves, top each with about two of the eight smoked-salmon slices (224 g total) and one poached egg. Spoon a quarter of the warm hollandaise over each and serve immediately. The vinegar in poaching water may not all be consumed, so its inclusion in the ingredient estimate is an upper bound; chives are not in this measured version.