Eggs Benedict with Smoked Salmon
Recipe type: Breakfast
Serves: Serves 4
  • 4 eggs (fresh eggs are best)
  • 2 tablespoons white wine vinegar
  • 2 English muffins, halved
  • A little butter, for spreading
  • 8 slices smoked salmon
  • Chopped chives, dill or parsley, to serve
For the Hollandaise sauce:
  • 2 teaspoons lemon juice
  • 2 teaspoons white wine vinegar
  • 3 egg yolks, room temperature
  • 125g (4.4 oz) unsalted butter, diced (room temperature)
For the Hollandaise sauce:
  1. Put the lemon juice and vinegar in a small bowl, add the egg yolks and whisk with a balloon whisk until light and frothy.
  2. Place the bowl over a pan of simmering water and whisk until mixture thickens a little. Gradually add the butter (I added a couple of diced pieces, waited until they were almost completely melted in before adding a couple more, and so on).
  3. After the last of the butter has been incorporated, continue whisking the mixture until thick, ensuring the mixture doesn’t become too hot*. You want it to reach the stage where, if you lift the whisk above the mixture, the sauce will fall onto the surface of the mixture in ribbon shapes, retaining its shape before slowly disappearing back into the mixture. Season and keep warm.
To poach the eggs:
  1. 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 minutes, then remove with a slotted spoon.
To assemble:
  1. Lightly toast and butter the muffins, then put a couple of slices of salmon on each half. Top each with an egg, spoon over some Hollandaise and garnish with chopped chives, dill or parsley.
*Tip: If the mixture looks like it might be splitting, take it off the heat immediately and whisk for a few minutes. Another thing you can do is add a few teaspoons of warm water, which also helps to re-emulsify it if it splits. Adding a little bit of warm water will also help thin the mixture if it has become too thick.
Recipe by The Kiwi Cook at