Smoked Salmon Eggs Benedict

An already simple dish made even simpler with 9s Seafood's Garlic & Pepper Smoked Salmon. The perfect weekend brunch!

Preparation Time: 25 mins | Makes 4 Servings

Ingredients

• 4 Slices of Bread, Toasted

• 114g Smoked Salmon Slices - For this recipe I've used Scottish Smoked Salmon from 9s Seafood *See Image Below*

• 50g Rocket or Arugula Leaves

• Pinch of Ground Black Pepper

(Poached Eggs)

• 4 Large Eggs

• 1 Tbsp White Vinegar

(Hollandaise Sauce)

• 2 Large Egg Yolks

• 2 Tbsp Water

• 2 Tbsp Butter (approx 30g)

• 2 Tsp Fresh Lemon Juice

• Pinch of Sea Salt

Directions

1. Lay slices of smoked salmon on each toasted piece of bread. Spread rocket leaves over each piece of bread and set aside.

(Poached Eggs)

1. Crack egg into a small bowl.

2. Bring a saucepan of water to boil and add in white vinegar. Once the water has boiled, lower the heat and stir the water quickly in a clockwise direction, pouring the egg into the saucepan.

3. Turn off the heat and place the lid on the saucepan and wait till the egg whites envelope the yolk (approx 3 mins). Repeat for the other 3 eggs. Set aside.

(Hollandaise Sauce)

1. Add egg yolks and water to a small saucepan. Hold the saucepan about 5cm on top of a lit stove and whisk until the mixture starts to froth and foam up.

2. Add in the butter and continue to whisk until the mixture starts to thicken (approx 4 - 5 mins).

3. Then, add in lemon juice and salt and continue to whisk till mixture is smooth.

(Assembly)

1. Add poached egg on top of each piece of bread and pour Hollandaise Sauce over.

2. Sprinkle ground black pepper over each assembled bread.

3. Ready to serve!

Enjoy!

Signing off, Cher