Continuing our series of smoked salmon recipes we’re turning our attention this week to a twist on a traditional American breakfast dish: Eggs Benedict.

Typically made with ham or bacon, the substitution of smoked salmon to the recipe makes a tasty alternative and adds a distinctly smokey taste. Choose from traditional smoked salmon or opt for our smoked salmon with cracked black pepper for a little extra kick.

Served over warm English muffins with homemade hollandaise sauce, Eggs Benedict make the perfect breakfast or brunch dish. Refrigerate any spare sauce and you can quickly serve up a second helping the next day.

Ingredients (Serves: 2)

• 2 x large eggs
• 1 x tablespoon white wine vinegar
• 1 x English muffin
• 4 x slices John Ross Jr smoked salmon

For the Hollandaise Sauce

• 75g x unsalted butter, cubed
• 2 x egg yolks
• 1 x tablespoon of white wine vinegar
• 1 x tablespoon of lemon juice

Method

1. For the sauce. Mix the lemon juice and vinegar in a bowl before adding the egg yolks. Whisk until nice and light then whisk further over a gently boiling pan of water. As the mixture thickens, gradually stir in the butter cubes. Season and remove from the heat to cool.

2. For the poached eggs. Before adding the eggs, add a tablespoon of white wine vinegar to aid the cooking process. Then, take a spoon and swirl around until you have a whirlpool effect. Quickly crack the eggs and add them into the swirling water. Simmer for 3-4 minutes before gently removing them with a sieve spoon.

3. Halve and toast the muffin. Add a couple of slices of smoked salmon to each half. Add the poached egg to each half before sharing the sauce between the two. Serve and enjoy.