Smoked Salmon Eggs Benedict

Smoked Salmon Eggs Benedict

Fresh smoked salmon with eggs and a rich benedict sauce.



Prep Time

25 minutes

Cook Time

15 minutes


400g Smoked Atlantic Salmon Slices

500g Cherry Tomatoes

2 Tablespoons Olive Oil

4 Egg Yolks

2 Tablespoons White Vinegar

250g Butter, Melted

8 Eggs

1 Tablespoon White Vinegar

4 English Muffins, Toasted

2 Tablespoons Chopped Parsley

Cooking Method

Step 1

Heat oven to 180°c. Place tomatoes on a tray and drizzle with olive oil, season with sea salt and cracked pepper. Roast for 15-20 minutes, till split.

Step 2

Meanwhile combine egg yolks with vinegar in a heat proof bowl and whisk over barely simmering water for 1-2 minutes till thick and fluffy (do not allow the bowl to touch the water). Remove from heat and gradually pour in butter, whisking constantly, add a little hot water if hollandaise becomes too thick. Season with sea salt and white pepper.

Step 3

Poach eggs 2 at a time in simmering water with vinegar for 2-3 minutes (for soft boiled) or till cooked to your liking. Remove with a slotted spoon. Place Smoked onto toasted sour dough and top with egg, spoon over sauce and sprinkle with chopped parsley, serve with roasted tomatoes. Repeat with remaining eggs.