Eggs Benedict with Smoked Salmon

Mothers’ Day Breakfast Ideas

Ingredients (Serves 4)

• 4 eggs
• 2 tablespoons white wine vinegar
• 2 English muffins, halved
• A little butter, for spreading
• 8 slices smoked salmon
• Chopped chives, to serve

Optional suggestion from Violet Oon, of Violet Oon’s Kitchen

• Sprinkle of Japanese Shichimi Togarashi – a spicy powdered assortment of dried chili peppers and other seasonings like orange peel, sesame seeds, Japanese pepper, ginger, and seaweed.

For the Hollandaise sauce

• 2 teaspoons lemon juice
• 2 teaspoons white wine vinegar
• 3 egg yolks
• 125g unsalted butter, diced

Method

1. For the Hollandaise sauce, squeeze the lemon juice into a small bowl and add the vinegar. Whisk in the egg yolks until light and frothy.
2. Place the bowl over a pan of simmering water and continue whisking. Add the butter gradually, until the mixture thickens. Tip: if it looks like it might be splitting, then whisk off the heat for a few minutes.
3. To poach the eggs, bring a large pan of water to the boil and add the vinegar. Then lower the heat until the water is simmering gently.
4. Lightly stir the water to produce a slight ‘whirlpool’, and then slide in the eggs one by one. Cook each for about 4 minutes.
5. Lightly toast and butter the muffins and add a few slices of salmon on each half.
6. Top with an egg and spoon some Hollandaise sauce over. Garnish with chopped chives and, if you like, a sprinkle of Japanese Shichimi Togarash before serving.

We’ve included a printable of this recipe and an oh-so-helpful shopping list. If you need more inspiration for this festive occasion, check out the rest of our Mothers’ Day Breakfast in Bed recipes!