BUFFET EGGS RECIPES
EGGS BENEDICT WITH SMOKED SALMON & CHIVES RECIPE | BBC ...
Get your poaching technique honed and serve up this brunch classic – it's easily-doubled to feed a family or crowd
Provided by James Martin
Categories Breakfast
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield Serves 4 as part of a brunch buffet
Number Of Ingredients 10
Steps:
- First make the hollandaise sauce. Put the lemon juice and vinegar in a small bowl, add the egg yolks and whisk with a balloon whisk until light and frothy. Place the bowl over a pan of simmering water and whisk until mixture thickens. Gradually add the butter, whisking constantly until thick – if it looks like it might be splitting, then whisk off the heat for a few mins. Season and keep warm.
- To poach the eggs, bring a large pan of water to the boil and add the vinegar. Lower the heat so that the water is simmering gently. Stir the water so you have a slight whirlpool, then slide in the eggs one by one. Cook each for about 4 mins, then remove with a slotted spoon.
- Lightly toast and butter the muffins, then put a couple of slices of salmon on each half. Top each with an egg, spoon over some hollandaise and garnish with chopped chives.
Nutrition Facts : Calories 564 calories, FatContent 44 grams fat, SaturatedFatContent 23 grams saturated fat, CarbohydrateContent 16 grams carbohydrates, SugarContent 1 grams sugar, FiberContent 1 grams fiber, ProteinContent 27 grams protein, SodiumContent 3.1 milligram of sodium
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