- 1/2tsp white wine vinegar
- 2 large eggs
- 1 soft white muffin halved
- Olive Oil, for cooking
- 4 Slices of Connemara Smokehouse Smoked Salmon, about 100grms weight
For the Beurre Blanc
- 100ml double cream
- 25g unsalted butter
- juice 1/2 lemon
- 2 tsp Dijon mustard
- Dash of Tabasco sauce
- Fresh dill sprigs, to garnish
Lesley Waters prepares Eggs Benedict Royalee at BBC Kitchen Clinic using Connemara Smokehouse Smoked Salmon
Preheat the grill. To make the beuree blanc, place the cream, butter, lemon juice, mustard and tabasco in a small pan. Heat for 3-4 minutes, whisking until the sauce is thickand glossy. Season the sauce to taste and keep warm.
Meanwhile, heat a large pan of boiling water with the vinegar. When the water is bubling, break the eggsin, then move the pan to the edge of the heat and simmer the eggs ently for 3 minutes, until the whites are just set.
Toast the muffin halves for 3-4 minutes under the hot grill until lightly golden.
Heat a non-stick frying pan, add a thin film of olive oil and lightly sear the Connemara Smokehouse Smoked Salmon for up to 1 minutes on each side.
Remobe the poached eggs with a slotted spoon, drain them on kitchen paper and trim off any ragged edges with scissors or a sharp knife.
Put a muffin half on each of two warmed plates and arrange the salmonon them. Top with poached eggs and either spoon over the beurre blanc or serve it on the side.
Garnish with dill and black pepper and serve at once.
Verdict: Simply delicious…