Eggs Benedict with Salmon & Rocket
Recipe by Peter Evans from Short Orders
To kick-start a luxurious weekend, chef Peter Evans has a delicious recipe for rich and scrumptious Eggs Benedict and has the perfect Hangover Cure – his dynamite Bloody Mary.
Serves 6
Ingredients
- 6 English Muffin's
- Butter for muffins
- 12 slices smoked salmon
- 2 bunches rocket
- 12 eggs, free range
- Salmon caviar or roe
- Sea salt
- Pepper
- Dill sprigs
- Couple of drops of vinegar for poaching
- 1 L water for poaching
Hollandaise
- 4 egg yolks
- 2 tbsp vinegar (tarragon or white)
- 1 cup butter
Method
- Turn your water onto boil and add a few drops of vinegar in the water – this helps the eggs hold their shape when you poach them
- When your water boils, drop your eggs in (crack them all into a bowl first, so they cook at the same time), and turn the water temperature down to a simmer, cook until they are how you like them (soft or hard!).
- Toast your muffins while the eggs are cooking
- Butter your muffins when golden and place onto your plates.
- Lay smoked salmon over the muffins
- Place rocket leaves over the salmon.
- Pop your eggs on top of the rocket
- Spoon some of your hollandaise over the eggs.
- A bit of Salmon roe won’t go astray here – that whole eggs on eggs thing!
- Finish with a touch of sea salt & pepper and a nice sprig of dill to complement the salmon!
Hollandaise
- Place on a saucepan with water half filled and bring it to the boil.
- Turn off the heat.
- Place your egg yolks and vinegar into a stainless mixing bowl and place on top of the saucepan.
- Start whisking fast.
- Slowly add in your melted butter, whilst still whisking fast.
- Add the butter is a thin stream until it is all used.
- Season with some salt & pepper and a touch of lemon juice if not acidic enough.
