Eggs Benedict with Salmon & Rocket

by Peter Evans


  • 6 English Muffin’s
  • Butter for muffins
  • 12 slices smoked salmon
  • 2 bunches rocket
  • 12 eggs, free range
  • Salmon caviar or roe
  • Sea salt
  • Pepper
  • Dill sprigs
  • Couple of drops of vinegar for poaching
  • 1 L water for poaching


  • 4 egg yolks
  • 2 tbsp vinegar (tarragon or white)
  • 1 cup butter


  • Turn your water onto boil and add a few drops of vinegar in the water – this helps the eggs hold their shape when you poach them
    * When your water boils, drop your eggs in (crack them all into a bowl first, so they cook at the same time), and turn the water temperature down to a simmer, cook until they are how you like them (soft or hard!).
  • Toast your muffins while the eggs are cooking
  • Butter your muffins when golden and place onto your plates.
  • Lay smoked salmon over the muffins
  • Place rocket leaves over the salmon.
  • Pop your eggs on top of the rocket
  • Spoon some of your hollandaise over the eggs.
  • A bit of Salmon roe won’t go astray here – that whole eggs on eggs thing!
  • Finish with a touch of sea salt & pepper and a nice sprig of dill to complement the salmon!


  • Place on a saucepan with water half filled and bring it to the boil.
  • Turn off the heat.
  • Place your egg yolks and vinegar into a stainless mixing bowl and place on top of the saucepan.
  • Start whisking fast.
  • Slowly add in your melted butter, whilst still whisking fast.
  • Add the butter is a thin stream until it is all used.
  • Season with some salt & pepper and a touch of lemon juice if not acidic enough.

Raspberry Tiramisu

Recipe courtesy by: Giada De Laurentiis

* Prep Time: 20 min * Inactive Prep: 3 hr 0 min * Yield: 8 to 12 servings


  • 1 cup seedless raspberry jam
  • 6 tablespoons orange liqueur (recommended: Grand Marnier)
  • 1 pound mascarpone cheese, at room temperature
  • 1 cup whipping cream
  • 1/4 cup sugar
  • 1 teaspoon pure vanilla extract
  • 28 soft ladyfingers or 2 (12-ounce) pound cakes, cut into 3 by 1 by 1 1/2-inch pieces
  • 3 (1/2 dry pint) baskets fresh raspberries (about 3 3/4 cups total)
  • Confectioners’ sugar, for serving


Stir the jam and 4 tablespoons of the orange liqueur in a small bowl to blend.

Combine the mascarpone and remaining 2 tablespoons of orange liqueur in a large bowl to blend. Using an electric mixer, beat the cream, sugar, and vanilla in another large bowl until soft peaks form. Using a large rubber spatula, stir 1/4 of the whipped cream into the mascarpone mixture to lighten. Fold the remaining whipped cream into the mascarpone mixture.

Line the bottom of a13 by 9 by 2-inch glass baking dish or other decorative serving dish with half of the ladyfingers. Spread half of the jam mixture over the ladyfingers. Spread half of the mascarpone mixture over the jam mixture, then cover with half of the fresh raspberries. Repeat layering with the remaining ladyfingers, jam mixture, mascarpone mixture and raspberries. Cover and refrigerate at least 3 hours or overnight.

Dust with the confectioners’ sugar and serve.