Weekend At Bennie's Recipe
AVAILABLE UNTIL 3PM (Can be Gluten Free) - Cold-smoked salmon eggs benedict, poached eggs, hollandaise, avocado
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Ingredients
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Main Ingredients
Hollandaise Sauce Ingredients
Method
Preparation of Ingredients
- 1
- 2
Prepare the Salmon
Slice the cold-smoked salmon into thin strips and set aside for assembly later.
- 3
Toast the Muffins
Slice the gluten-free English muffins in half and toast them until golden brown.
Making Hollandaise Sauce
- 4
Melt the Butter
In a small saucepan, melt the unsalted butter over low heat until it is completely melted and hot, but not boiling.
- 5
Whisk the Egg Yolks
In a heatproof bowl, whisk together the egg yolks, lemon juice, and Dijon mustard until pale and fluffy.
- 6
- 7
Season the Sauce
Remove the bowl from heat and season the hollandaise sauce with salt and white pepper to taste. Keep warm.
Poaching Eggs
- 8
- 9
Poach the Eggs
Carefully crack each egg into a small bowl and gently slide it into the simmering water. Cook for 3-4 minutes until the whites are set and yolks are still runny. Remove with a slotted spoon.
