Treat your Mum on Mother's day

Method

Eggs Benedict with Smoked Salmon

Eggs Benedict with Smoked Salmon

A truly luxurious dish made with Genius toast, topped with smoked salmon, a soft poached egg, and rich Hollandaise sauce – a nice treat for Mother’s Day. I recommend using brown Genius bread for the toast.

A truly luxurious dish made with Genius toast, topped with smoked salmon, a soft poached egg, and rich Hollandaise sauce – a nice treat for Mother’s Day. I recommend using brown Genius bread for the toast.

Makes 2 servings

Makes 2 servings

Ingredients

Ingredients

• 2 slices of Brown or White Genius bread
• 2 large Organic eggs
• 2 large slices of good quality smoked salmon

• 2 slices of Brown or White Genius bread
• 2 large Organic eggs
• 2 large slices of good quality smoked salmon

For the hollandaise sauce:

For the hollandaise sauce:

• 5 tablespoons white wine vinegar
• 10 black peppercorns
• 2 bay leaves
• ¼ teaspoon finely grated nutmeg
• 4 egg yolks
• Salt
• 225g/8oz unsalted butter, cut into dice and brought to room temperature
• Lemon juice to taste

• 5 tablespoons white wine vinegar
• 10 black peppercorns
• 2 bay leaves
• ¼ teaspoon finely grated nutmeg
• 4 egg yolks
• Salt
• 225g/8oz unsalted butter, cut into dice and brought to room temperature
• Lemon juice to taste

Method

Method

1. Cut each slice of bread into a large heart using a sharp knife or pastry cutter. Place on a plate, cover with cling film and set aside.
2. For the poached eggs, bring a large pan of salted water to the boil.
3. To start the Hollandaise sauce, place the vinegar, peppercorns, bay leaves and nutmeg in a small pan. Simmer until I tablespoon of vinegar remains in the pan. Strain into a bowl.
4. In a medium heatproof bowl, beat the yolks with a pinch of salt, ½ teaspoon of reduced vinegar and a cube of butter until thickened to the consistency of double cream. Place the bowl in a roasting pan of gently simmering water as far away from the heat source as possible.
5. With a wooden spoon, beat in the butter, cube by cube, only adding each cube when the previous one is incorporated in the sauce. Once half the butter is incorporated and sauce is thickening, start to add 2 cubes of butter at a time. Watch the sauce carefully. If it is thickening too quickly, add water or reduced vinegar, a teaspoon at a time, until the sauce returns to double cream consistency. Return to the heat and continue to beat in the remaining butter. If the sauce is too thin, continue to cook the sauce, stirring continuously until it returns to double cream consistency.
6. Remove from the heat and check the seasoning. If the sauce is a little bland, add a teaspoon of reduced vinegar or lemon juice and a small pinch of salt a time until a balanced flavour is achieved. Keep warm by standing in the roasting tray of hot water, taken off the heat.
7. To poach the eggs, turn the pan of water down to a gentle simmer. Swirl the water around the pan with a wooden spoon to form a whirlpool. As the whirlpool settles down, crack one egg into its centre. Poach the egg for 2- 3 mins or until the egg white is set. With a large slotted spoon, lift the egg out of the water and rest the spoon on some absorbent kitchen paper to remove the excess water.
8. Toast the bread and poach the second egg.
9. Place a slice of heart shaped toast onto two warm plates. Arrange the salmon on the toast, place an egg on each then spoon over the Hollandaise sauce. Serve immediately.

1. Cut each slice of bread into a large heart using a sharp knife or pastry cutter. Place on a plate, cover with cling film and set aside.
2. For the poached eggs, bring a large pan of salted water to the boil.
3. To start the Hollandaise sauce, place the vinegar, peppercorns, bay leaves and nutmeg in a small pan. Simmer until I tablespoon of vinegar remains in the pan. Strain into a bowl.
4. In a medium heatproof bowl, beat the yolks with a pinch of salt, ½ teaspoon of reduced vinegar and a cube of butter until thickened to the consistency of double cream. Place the bowl in a roasting pan of gently simmering water as far away from the heat source as possible.
5. With a wooden spoon, beat in the butter, cube by cube, only adding each cube when the previous one is incorporated in the sauce. Once half the butter is incorporated and sauce is thickening, start to add 2 cubes of butter at a time. Watch the sauce carefully. If it is thickening too quickly, add water or reduced vinegar, a teaspoon at a time, until the sauce returns to double cream consistency. Return to the heat and continue to beat in the remaining butter. If the sauce is too thin, continue to cook the sauce, stirring continuously until it returns to double cream consistency.
6. Remove from the heat and check the seasoning. If the sauce is a little bland, add a teaspoon of reduced vinegar or lemon juice and a small pinch of salt a time until a balanced flavour is achieved. Keep warm by standing in the roasting tray of hot water, taken off the heat.
7. To poach the eggs, turn the pan of water down to a gentle simmer. Swirl the water around the pan with a wooden spoon to form a whirlpool. As the whirlpool settles down, crack one egg into its centre. Poach the egg for 2- 3 mins or until the egg white is set. With a large slotted spoon, lift the egg out of the water and rest the spoon on some absorbent kitchen paper to remove the excess water.
8. Toast the bread and poach the second egg.
9. Place a slice of heart shaped toast onto two warm plates. Arrange the salmon on the toast, place an egg on each then spoon over the Hollandaise sauce. Serve immediately.