Smoked Salmon Eggs Benedict

Christmas morning calls for something a little special for breakfast – try this delightful eggs benedict to set you up for the days festivities!

5 mins
Makes 1 portion


  • 1 Juvela Fresh or Longlife Roll
  • Handful of spinach or other leaves
  • 75g smoked salmon
  • 2 medium eggs
  • 1tbps fresh chives, finely chopped
  • For the hollandaise:
  • Squeeze of lemon juice
  • ½ tsp white wine vinegar
  • 2 egg yolks
  • 125g butter
  • Method

    1. To make the hollandaise sauce, place lemon juice and vinegar in a bowl, add the egg yolks and whisk until light and frothy.
    2. Place the bowl over a pan of simmering water and whisk until the mixture thickens.
    3. Gradually add the butter, whisking constantly until it thickens; season well.
    4. To make the poached eggs, bring a pan of water to the boil; reduce to a simmer, then stir the water to create a whirlpool effect, before adding the eggs.
    5. Cover and simmer for 2minutes, until whites are set but yolks are still runny.
    6. Remove from the pan with a slotted spoon and drain on kitchen roll.
    7. Lightly toast the roll; place a few leaves on each half, followed by the salmon, and top with the egg.
    8. Spoon over the hollandaise and sprinkle with chives and freshly ground black pepper.