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
• 3 pcs (approx. 165 g)egg
• 125 gUnsalted Butter

Make it

Method

1. 01

   Weigh and prepare all ingredients for Eggs Benedict with Smoked Salmon: 4 pcs (approx. 220 g) Eggs, 30 ml White Wine Vinegar, 2 pcs (approx. 114 g) English Muffins, 20 g Butter, 8 pcs (approx. 224 g) Smoked Salmon, 10 ml Lemon Juice, 10 ml White Wine Vinegar, 3 pcs (approx. 165 g) Egg, 125 g Unsalted Butter. Wash produce and cut or grate it as the recipe requires. Keep raw animal products separate from ready-to-eat ingredients, and wash used bowls and knives promptly.

2. 02

   Heat a wide pan over medium-high heat. Add the listed oil if included and cook Eggs in a single layer until it takes on colour.

3. 03

   Add the remaining ingredients in their appropriate cooking order and toss for about 15 minutes. The ingredients should be tender but not falling apart.

4. 04

   Cook fish or prawns until opaque; aim for 63°C at the thickest point.

5. 05

   Divide Eggs Benedict with Smoked Salmon into 4 equal portions. Add fresh herbs, cheese or delicate greens only at the end and serve straight away.