Whenever I go to a cafe, Salmon Eggs Benedict is the first thing in mind. I don’t know why but I’m in love with the combination of the smoked salmon and the poached eggs. Cutting the poached eggs is the most exciting part. I love it when the egg yolk would slowly drip down over the salmon and muffins like lava from the mountain. In this recipe, I’ll show you how to make a double-yolker poached eggs. I also used homemade hollandaise for this recipe, so please have a read and try to make it at home.

INGREDIENTS:

olive oil
4 English muffins
8 small free-range eggs
100 g wafer-thin smoked ham
400 g mesculin

FOR THE HOLLANDAISE:
100 g unsalted butter
2 large free-range egg yolks
1 teaspoon Dijon mustard
white wine vinegar

INSTRUCTIONS FOR HOLLANDAISE:

1. Melt the butter in a small pan.

2. In a heatproof bowl, put the egg yolks. Put the bowl over a pot of gently simmering water.

3. Add a tablespoon of lemon juice and the mustard, then whisk.

4. The key to a good hollandaise is to whisk it constantly and very slowly (otherwise it will split).

5. Pour the melted butter into the egg mixture, until it’s well combined.

6. Add a splash of water to loosen the mixture, if needed.

7. Whisk in a splash of vinegar and season to perfection.

8. Turn the heat off and keep warm by leaving it over the pot of boiling water, stirring occasionally, and loosening with an extra splash of water if needed. You can also store in a thermos to keep it nice and warm.

INSTRUCTIONS:

1. Preheat the oven to 180°C/350°F/gas 4.

2. Warm the muffins in the oven.

3. While the muffins are in the oven, simply brush oil on clingfilm or gladwrap into an oiled teacup or small bowl.

4. Crack 2 eggs into it to create a double-yolker.

5. Get all the sides up, ease out any air, twist together the ends of the clingwrap or gladwrap.

6. Tie a tight knot to pouch the egg into a parcel.

7. Poach the parcels of eggs in a pot of gently simmering water for 8½ minutes.

8. Halve the warm muffins, drizzle olive oil on both sides.

9. Add in the smoked salmon.

10. Cut the parcel of poached double-yolker eggs and balance on top.

11. Pour a tablespoon of hollandaise over each one, then bust the eggs open.

12. Serve and enjoy Salmon Eggs Benedict with family and friends!

NOTES:

You can drizzle of truffle oil, a shake of Tabasco or a few fresh soft herbs to your parcels of eggs for extra flavour.

To check if the eggs are done, lift one out with a slotted spoon and gently squeeze. You could use your instinct in this one.

Serve with mesculin salad and tomatoes. Garnish with fennel.

Inspired by: Jamie Oliver

If you have tried this recipe, please tag #asliceofkate so I could feature you in my next post or story. Please kindly leave a feedback, it would be much appreciated. Thank you!