Smoked Salmon Eggs Benedict Made Easy…
Ingredients (Serves 4)
- 100g Smoked Salmon
- 1 Potts Hollandaise Sauce
- 2 English Muffins
- 4 Eggs
Method
- Cut each muffin in half and then lightly toast on either side
- Divide the salmon amongst the four muffin halves, and in a pan warm through the hollandaise sauce
- Next, in a pan of boiling water poach the eggs flavoured with some vinegar, once cooked remove the eggs and place them on top of the salmon and muffins. Cover with the hollandaise and serve!
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