Eggs Benedict on Sour Dough w Smoked Salmon or Bacon .
Make fresh Hollandaise just before preparing this dish.
- 50g Butter
- 1 tablespoon of lemon or lime juice
- 2 to 3 egg yolks
- 1 teaspoon whole grain mustard
- ¼ cup of cream
- Good pinch of salt
You can make this sauce in a small saucepan as long as the heat is very very low or a double boiler which is just a pot of water with a bowl on top and have the water simmering and turn down.
Melt the butter a little bit add lemon or lime juice, eggs yolks & cream plus salt and wholegrain mustard. Stir with a wooden spoon slowly so it should be thickening, if unsure take off heat and stir as if the sauce splits it is no good. If too thick just add more cream.
I like to add a little bit of fresh parsley. This is optional as traditionally it would be plain.
This sauce is also good for chicken by adding fresh Tarragon.
Toast Sour dour and keep warm. Either have bacon cooked or smoked salmon ready.
Bring a pot or pan to boil and add 1 tablespoon of white vinegar as this helps set eggs.
When water is simmering poach eggs for 2 minutes.
Place either salmon or bacon on buttered sour dough then eggs. Drizzle hollandaise over eggs.
This dish is fantastic with baked tomatoes, homemade hash browns or buttered portobello mushrooms.
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