NZ smoked salmon eggs benedict

INGREDIENTS

• 25ml white wine vinegar

• 8 eggs

• 4 English muffins

• 16 slices NZ smoked salmon 

  For the hollandaise sauce:

• 250g unsalted butter

• 4 egg yolks

• 1 tsp tarragon or white wine vinegar

• Juice of ½ a lemon

• Sea salt

• Pinch of cayenne pepper

 METHOD

1. Bring a pan of water to the boil gently, then add the white wine vinegar.  

2. Poach the eggs in the pan for 3- 4 minutes or until soft.

3. Split the English muffins, then toast until golden.

4. Lay 2 slices of smoked salmon onto each muffin half, then top each with a poached egg.  Spoon over the hollandaise sauce and serve. 

   Hollandaise sauce:

   1. Melt the butter gently in a pan over a low heat. Allow to settle for a few minutes, then carefully pour off the clarified liquid into a small jug, discarding the buttermilk. Set aside.

   2. Put the egg yolks, vinegar and a splash of water in a bowl, place this over a pan of simmering water. Keeping the heat very low, whisk the mixture vigorously until you have a thick, pale and aerated emulsion (yolk mixture has doubled in size).

   3. Once nice and thick, remove from the heat, then gradually whisk in the melted butter until incorporated. Add the lemon juice, then season to taste with sea salt and cayenne pepper.