Ouzo Bay Benedict Recipe
Poached eggs, smoked salmon, hollandaise sauce on English muffin.
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Ingredients
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Eggs
Hollandaise Sauce
Assembly
Method
Preparing the Eggs
- 1
Poach the Eggs
Fill a medium saucepan with water and bring to a gentle simmer. Add the white vinegar to the water. Crack each egg into a small bowl, then gently slide the eggs into the simmering water. Poach for about 3-4 minutes for runny yolks or 5-6 minutes for firmer yolks. Use a slotted spoon to remove the eggs and place them on a paper towel to drain.
Making the Hollandaise Sauce
- 2
Prepare the Sauce
In a small saucepan, melt the unsalted butter over low heat until it is completely melted and bubbly. In a separate bowl, whisk together the egg yolks, lemon juice, Dijon mustard, and salt. Slowly drizzle in the melted butter while continuously whisking until the sauce thickens. Add a pinch of cayenne pepper for extra flavor. Keep warm until ready to serve.
Assembling the Dish
- 3
Toast the English Muffins
Split the English muffins in half and toast them until golden brown. Place them on serving plates.
- 4
Layer the Ingredients
On each toasted muffin half, place a slice of smoked salmon. Top with the poached egg and generously drizzle with hollandaise sauce. Sprinkle with chopped fresh chives for garnish.
