Salmon Eggs Benedict
Hello morning! If I am greeted with a plate as appetizing as this waiting for me on the table every morning, I would be up before the sun rises. Lately, I had been quite obsessed with breakfasts. This came into fruition after a sleepless night, when at around 4 in the morning, I was undecided whether to give in to my grumbling stomach and my whirring brain thinking of what to cook for breakfast.... or just sleep it all off. I eventually gave up.
As soon as my eyes opened first thing in the morning, I took out what I had in the fridge. I had everything, except that my bread was a notch too big. But that cannot stop me! I only had a scacciuni. It's a round Sicilian pressed bread made from durum wheat & water. I prepared a panino once with it while in Sicily mixed with capuliatu ground sundried tomatoes & caciocavallo cheese. A delicious bread for an equally delicious composition. Nothing can be as perfect as to start the day with a plate like this.
Good morning!
This was adapted from James Martin's recipe of BBC Good Food.
Salmon Eggs Benedict
Ingredients:
Serves 2
- 2 eggs
- 4 slices smoked salmon
- 1 English muffin, halved (or any bread)
- 1 tablespoon white wine vinegar
- Chives, chopped
Hollaindaise Sauce:
- 1 teaspoon lemon juice
- 1 teaspoon white wine vinegar
- 1 egg yolk
- 65 grams unsalted butter, diced
- Salt
- Make the Hollandaise sauce. Put the lemon juice and vinegar in a small bowl. Add the egg yolks and whisk until light and frothy.
- Place the bowl over a pan of simmering water and whisk until mixture thickens. Gradually add the butter, whisking constantly until thick - if it looks like it might be splitting, then whisk off the heat for a few minutes. Season and keep warm.
- Poach the eggs. Bring a pan of water to 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 3 minutes, then remove with a slotted spoon.
- 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.
