Marrons Glaces Clement Faugier (260g – 11 Marrons Glaces)
£50.00
Smoked salmon and Caviar Eggs Benedict
If you are looking for a breakfast plate fit for royalty, then smoked salmon and caviar eggs benedict is the way to go! The intimate flavours of caviar and smoked salmon compliment each other perfectly and, alongside the right seasonings, we think this is a perfect combination. This dish is delicious and is certain to impress your guests- after all, it is much more exciting than your average tea and toast! Follow the recipe below to recreate this incredible plate.
- Prep time5 mins
- Cook time15 mins
- Servings4
- Difficultyeasy
Ingredients
- Caviar
- Smoked Salmon
- 4 Large Eggs
- 4 English Muffins
- Salt and Pepper
- White wine vinegar
- Hollandaise sauce
- Dill
- Butter
Method
Step one
First step is always prep! Take out your muffins and spread each one evenly with butter before putting them to one side.Step two
It is now time to start on the eggs, so fill your saucepan and begin heating your water. Add salt and white wine vinegar before bringing your water to a boil and letting it sit for 10 minutes.Step three
Lower the heat and begin stirring your water to create a whirling effect- this is imperative to creating the perfect poached egg! Crack each of your eggs in and let them poach.Step four
Take some time out from your eggs and return back to your toasted muffins. To further prep, take out your smoked salmon and place these across your muffins.Step five
Take a slotted spoon and remove each of your eggs. DRain and gently place each one on top of your smoked salmon muffins.Step six
The hard part is over! Drizzle your hollandaise sauce across the top, sprinkle some dilla nd and season with salt and pepper to taste. Finally, and most importantly, take your caviar and place it on top of your delicious creation. Voila!