Eggs Pacific Recipe
smoked salmon & hollandaise sauce, on English muffin
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Ingredients
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Eggs Benedict Base
Hollandaise Sauce
Method
Preparing the Hollandaise Sauce
- 1
Melt the Butter
In a small saucepan, melt the unsalted butter over low heat. Once melted, set aside to cool slightly.
- 2
Whisk the Egg Yolks
In a heatproof bowl, whisk together the egg yolks, lemon juice, and salt until it lightens in color.
- 3
- 4
Add Butter
Slowly drizzle in the melted butter while whisking continuously until the sauce is smooth and creamy. Season with white pepper to taste. Remove from heat and keep warm.
Poaching the Eggs and Assembling
- 5
Prepare the English Muffins
Split the English muffins in half and toast them until golden brown.
- 6
Poach the Eggs
Bring a pot of water to a gentle simmer. Crack each egg into a small bowl, then gently slide them into the water. Poach for about 3-4 minutes, until the whites are set but the yolks are still runny.
- 7
Assemble the Dish
On each toasted muffin half, layer a slice of smoked salmon, followed by a poached egg. Drizzle generously with the prepared hollandaise sauce.