Eggs Benedict

8 ingredients
2 steps

Ingredients

  • 4 English muffins split, lightly toasted
  • 4 eggs poached
  • 3 1/2 ounces smoked salmon
  • 1 bunch asparagus trimmed and steamed until tender
  • hollandaise sauce
  • 4 egg yolks
  • 3/4 cup clarified butter
  • 2 tablespoons lemon juice

Directions

  1. 1
    To make the Hollandaise sauce, whisk egg yolks with 2 tbsp water in a heatproof bowl. Whisk over a saucepan of simmering water until pale and creamy then continue whisking for 2-3 mins, until thick. Remove from heat. Whisk in clarified butter a little at a time until thickened. Add lemon juice and season to taste. Set aside.
  2. 2
    Arrange English muffins on serving plates. Top each with a poached egg and smoked salmon. Serve immediately with asparagus, drizzled with sauce.

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