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Munching: Eggs Benedict with smoked salmon

So I've taken my new found love for poached eggs a step further and have now made my own Eggs Benedict with smoked salmon from scratch. Here's how it turned out...

The Ingredients:

  • Spinach leaves

  • Smoked salmon

  • 4 whole eggs

  • 2 slices of toasted sourdough

  • Salt and freshly ground black pepper

I never knew hollandaise sauce had so few ingredients, but all you need is:

  • 100g/ 3 1/2 of butter

  • 2 eggs yolks

  • 1 tsp lemon juice plus extra if needed

  • 1/2 English mustard

The saucy bit...

  • Melt the butter in a small pan.

  • In a bowl set over a pan of simmering water, mix the eggs, lemon juice and mustard. gradually spoon in tiny drop of the warm melted butter leaving any solid bits in the pan - keep whisking all the time!

  • Make sure you only add tiny drops at a time, mine was going well until I drop too much butter in and it split!

  • Season and loosen the mixture with a little more lemon juice if needed and keep it warm.


  • Put enough water to come up to 5cm into a large pan and bring to the boil over a high heat.

  • Reduce the heat down to a shudder.

  • Crack each egg into a teacup and carefully slide it into the water on separate sides of the pan.

  • Cook for 3mins till the white has set.

  • Remove using a slotted spoon and drain on kitchen paper if needed.


  • Top the toasts with the glazed ham, poached eggs and then spoon the warm hollandaise over the top.

  • Finish with some cracked black pepper and the pumpkin seeds.



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