Eggs Benedict for Two - With Smoked Salmon |
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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 2 |
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I absolutely adore poached eggs on toast so for me Eggs Benedict is really something to enjoy. If you have a toaster that will accommodate split muffins, feel free to toast them in that instead of under the grill. As I don't eat ham / prosciutto, I make my Eggs Benedict with smoked salmon which also adds a lovely elegant touch in my opinion. Save this recipe for special days such as birthdays & anniversaries, better still drop hints for someone else to make it for you :wink: Ingredients:
6 eggs |
4 slices smoked salmon |
2 english muffins |
4 ounces butter |
1 tablespoon lemon juice |
salt and black pepper |
Directions:
1. Heat the grill / broiler. Put a large pan of water to boil over a high heat. As soon as the water starts boiling, reduce heat so the water is just simmering.
2. Poach the eggs: crack one egg into a cup and gently slip the egg into the water. Place the 3 remaining eggs into the water using the same cup method, making sure to keep the eggs away from each other. Immediately turn the heat down to it's lowest setting & time the eggs for 3 minutes.
3. Split the muffins & toast under the grill / or in a toaster.
4. Make the Hollandaise: Heat the butter in a small pan or in the microwave, until it is bubbling & totally liquid. Do not let the butter brown.
5. Crack the remaining eggs into a blender, put the lid on & leave the spout / hole open. Start the blender & pour the butter through the spout / hole in a steady stream - this will thicken the eggs. Add the lemon juice & season well to your taste with freshly milled blackk pepper & salt.
6. Place the split muffins on 2 plates ( 2 half muffins on each plate).
7. Top the muffin halves with the smoked salmon.
8. Drain the poached eggs & place one on each muffin half.
9. Spoon a little hollandaise sauce over each egg & serve immediately.
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