Buy all ingredients right below the recipe
Ingredients
- 100 g smoked salmon
- 2 English muffins
- 2 free-range eggs M
- 100 ml Hollandaise sauce
- 1 handful fresh chives
- 30 g capers in a jar
- 1 tbsp extra virgin olive oil
Preparation
- 1Halve the English muffins, drizzle with a little olive oil, and toast them golden brown on both sides in a pan or toaster.
- 2Top the toasted muffin halves with the delicate smoked salmon slices.
- 3For the poached eggs, bring water to a simmer in a pot (do not boil vigorously). Create a gentle swirl in the water with a spoon and carefully slide in the eggs. Let them poach for about 2-3 minutes until the egg white is set but the yolk is still runny.
- 4Carefully lift the poached eggs out of the water with a slotted spoon, let them drain briefly, and place them on the salmon. Drizzle generously with Hollandaise sauce.
- 5Finally, garnish with finely chopped chives and capers and serve immediately.
Tip
For a perfect poached egg, add a splash of vinegar to the poaching water – this helps the egg white set faster.
Gurkerl Küche
Servieren Sie die Eier Benedikt auf vorgewärmten Tellern, damit die Sauce Hollandaise schön cremig bleibt. Ein Glas kühler Sekt passt hervorragend dazu!