What is a better treat for your mother this mothers day than waking her up with an amazing salmon and chive topped eggs benedict, with a nice cup of tea and a bouquet of flowers!
Salmon and chive eggs benedict- ingredient list!
The ingredient list for this recipe is super short, health and on budget! Here is the nutrition for this meal-
kcal- 564
fat- 44g
saturates- 23g
carbs- 16g
sugars- 1g
fibre- 1g
protein- 27g
salt- 3.1g
Here is the ingredient list for this amazing salmon and chive eggs benedict-
Four eggs
Two tablespoons of white vinegar
Two English muffins
cut a little amount of butter in half for spreading
Serve with eight pieces of smoked salmon and minced chives.
With regard to the hollandaise sauce
Two teaspoons of lemon juice
Two teaspoons of white vinegar
Three yolks from an egg
125g of chopped unsalted butter
Salmon and chive eggs benedict- step by step method!
Step 1
Make the hollandaise sauce first. In a small dish, combine the lemon juice and vinegar. Then, add the egg yolks and whisk with a balloon whisk until the mixture is light and foamy. Over a pan of boiling water, place the bowl and stir until the mixture thickens. Add the butter gradually while whisking continuously until it thickens; if it appears to be splitting, turn off the heat for a few minutes. Keep warm and season.
Step 2
Start by filling a large pan with water and bringing it to a boil over medium-high heat. Once the water is boiling, add a splash of vinegar, which helps the eggs hold their shape while poaching. After adding the vinegar, reduce the heat to bring the water down to a soft simmer—this is the ideal temperature for poaching eggs. Stir the water gently to create a small whirlpool in the center, which will help the egg whites wrap around the yolks as they cook.
Step 3
Carefully slide the eggs into the simmering water one at a time, ensuring each egg stays separate. Allow the eggs to cook for about 4 minutes, or until the whites are set but the yolks remain runny. Using a slotted spoon, gently lift each egg out of the water, letting any excess liquid drain off before serving.
Step 4
Begin by lightly toasting the English muffins until they’re golden brown and slightly crispy on the edges. Once toasted, spread a thin layer of butter on each half, allowing it to melt into the warm muffin for extra flavor. Next, place a couple of slices of smoked or fresh salmon on top of each muffin half, arranging them neatly to cover the surface.
Step 5
Carefully place a perfectly poached egg on top of the salmon, ensuring the yolk remains intact. Generously spoon over some rich and creamy hollandaise sauce, letting it drizzle down the sides of the egg and salmon. Finally, garnish the dish with a sprinkle of freshly chopped chives for a burst of color and a touch of flavor. Serve immediately, making sure everything is fresh and hot, for a delicious and elegant breakfast or brunch dish.
That is it! Your salmon and chive loaded eggs benedict is complete and ready to be served to your mum to show her how much you appreciate her this mothers day!
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