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Eggs Boston

Shown on the right side of the plate. This is a version of Eggs Benedict but with scrambled eggs and smoked salmon. It's creamy and delicious. I've used Tony Bilson's Hollandaise recipe cause it works everytime I've made it.


  • Hollandaise Sauce:

  • 200mls Chablis style White Wine

  • 1 tspn White wine Vinegar.

  • 6 Peppercorns.

  • 1/2 Bay leaf

  • 1 Tbsp chopped Onion

  • 4 Egg Yolks.

  • 150g Butter - melted.

  • 4 English muffins - split and toasted.

  • 6 Eggs

  • 1/2 cup Cream.

  • 2 Tbsp Butter.

  • 1 packet Baby Spinach

  • 220 gms Smoked Salmon


  • 1.


  • 2.

    In a saucepan bring the wine, vinegar, peppercorns, bay leaf and onion to the boil.

  • 3.

    Reduce slowly til you have approx 4 Tbsp of liquid.

  • 4.

    Strain into a stainless steel bowl.

  • 5.

    Choose a pot on which the bowl will sit comfortably, half fil it with water and bring to boil.

  • 6.

    Turn heat down so water is simmering.

  • 7.

    Add the 4 egg yolks to the reduction in the bowl.

  • 8.

    With a whisk, beat the mixture over the hot water til it has a fluffy consistency and has thickened a bit. Make sure eggs are cooked.

  • 9.

    Slowly whisk the melted butter into the sauce til it's incorporated.

  • 10.

    If it seperates then the egg wasn't cooked long enough.

  • 11.

    Keep in a warm placew til ready to use.

  • 12.

    Put spinach in a medium/hot frypan and cook til wilted - set aside.

  • 13.

    Whisk eggs in a bowl with the cream.

  • 14.

    Heat the butter in the frypan and pour in eggs.

  • 15.

    Gently stir the eggs til they are just cooked - don't overdo it.

  • 16.

    On each plate, assemble 2 muffin halves, some spinach, a slice or two of salmon, scrambled egg and finally a good dollop of hollandaise.

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