Eggs Benedict with Salmon & Rocket

by Peter Evans

Ingredients

  • 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

Hollandaise

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

Directions

  • 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!

Hollandaise

  • 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.
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