Eggs Benedict and Smoked Salmon

Eggs Benny

One of the things I miss about NZ is the cafe breakfast culture. Going out for breakfast has become a lot more popular in Finland over the last 5 years (I don’t think there was anywhere you could even go back then) but still it’s not quite on a par with my homeland. Mostly there are buffets here – which is lovely, but I miss the ala carte, fruit salads, stuffed crepes or “full Englishes” you get back home. And if there’s one thing that you can always get back home, it’s eggs benny. Perhaps I miss that most of all.

serves 4

  • 12 eggs (i.e. two per person + four for the sauce)
  • roughly 400g of smoked salmon
  • 1 lemon
  • 100g butter
  • a few slices of glutenfree bread (traditional would be muffins, but I’ve never seen glutenfree English muffins anywhere)
  • 2t vinegar
  • salt and white pepper
  • optional: some soft herb, dill or perhaps parsley (I think the Hollandaise just missed something – when I make this again I will flavour the sauce with some herb)

Smoked salmon and lemon.

  1. Put half a litre of water in a pot and bring to the boil
  2. Whilst the water is coming to temperature, separate 4 of the eggs and put the yolks into a bowl that will sit nicely above the pot of boiling water so that the bottom of the bowl doesn’t actually touch the water.
  3. Add the juice of half the lemon to the yolks and whisk thoroughly together.
  4. Melt the butter.
  5. Place the bowl with the yolks so it sits on top of the pot of boiling water. Now turn the element down so that the water is not fiercely boiling but rather just simmering.
  6. Whisk the eggs continously until they have begun to thicken – be careful with the heat as you can end up with scrambled eggs if you’re not careful.
  7. Once the egg mixture has thickened, gradually add the melted butter, whilst still whisking.
  8. Once the butter has been mixed through and the sauce is thickened to your liking take it off the heat.
  9. Add some milled white pepper, whisk and taste. At this point you can correct the seasoning, add a little more lemon or salt.
  10. Add herbs if using.
  11. Add some more water to the pot, bring to the boil and add the vinegar.
  12. Once boiling carefully crack the eggs into the bowling water and poach for about 3 minutes – until cooked but still a little running in the middle.
  13. Serve with the poached eggs on toast, on top of that a generous helping of salmon and the Hollandaise on top of that.

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