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

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
  1. Make the Hollandaise sauce. Put the lemon juice and vinegar in a small bowl.   Add the egg yolks and whisk until light and frothy. 
  2. 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.
  3. Poach the eggs.  Bring a pan of water to boil and add the vinegar. Lower the heat so that the water is simmering gently. 
  4. 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.
  5. 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.