Easter Bake with Leftover Chocolate Eggs
- 30 mins
- 4
- Easy
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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!
-
Cook: 5 mins
Prep: 10 mins - 1 portion
- Easy
Go back
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!
-
Cook: 5 mins
Prep: 10 mins - 1 portion
- Easy
Ingredients
| 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
- To make the hollandaise sauce, place lemon juice and vinegar in a bowl, add the egg yolks and whisk until light and frothy.
- Place the bowl over a pan of simmering water and whisk until the mixture thickens.
- Gradually add the butter, whisking constantly until it thickens; season well.
- 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.
- Cover and simmer for 2minutes, until whites are set but yolks are still runny.
- Remove from the pan with a slotted spoon and drain on kitchen roll.
- Lightly toast the roll; place a few leaves on each half, followed by the salmon, and top with the egg.
- Spoon over the hollandaise and sprinkle with chives and freshly ground black pepper.
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Available on
prescription in:
- England
- Scotland
- Wales
Available on
prescription in:
- England
- Scotland
- Wales
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