Start the weekend right with this indulgent Eggs Benedict with salmon and rocket, and you’ll never want to go out for breakfast again.
To make the hollandaise: Place on a saucepan with water half filled and bring it to the boil.
Turn off the heat
Place your egg yolks, tarragon and vinegar into a glass mixing bowl and place on top of the saucepan
Start whisking fast!
Slowly, slowly add in your melted butter, whilst still whisking fast
Add the butter in a thin stream until it is all used
Season with some salt and pepper and a touch of lemon juice if not acidic enough
To poach the eggs: bring your water to boil vinegar – this helps the eggs hold their shape when you poach them
When your water boils, drop your eggs in carefully (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 bread while the eggs are cooking
Butter your toast and arrange on plates
Place rocket leaves on the toast
Lay smoked salmon on the rocket leaves
Place your eggs on top of the rocket
Spoon some of your hollandaise over the eggs
Finish of with some sea and pepper
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