This really is a ‘posh nosh’ brekkie!
MY SPECIAL BREAKFAST — EGGS BENEDICTINE ROYALE WITH AVOCADO
Best served with creamy mash potato. and fresh vegetables
Apart for the Hollandaise — simples!
For the hollandaise sauce:
- 7 tablespoons unsalted butter
- 2 large egg yolks
- 3/4 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon white wine vinegar
For the poached eggs:
- 4 large eggs
- 1/2 teaspoon white wine vinegar
For the smoked salmon, spinach and avocado eggs benedict:
- 2 English muffins, sliced in half
- 1 large ripe avocado, cut in half, pitted, and sliced
- bag of fresh spinach (250 grams?)
- 250 grams smoked salmon, thinly sliced
- 1 tablespoon fresh dill, chopped
Step by Step Instructions
It is advisable to make the Hollandaise first.
- Melt the butter in a small pan. Meanwhile place the egg yolks into a heatproof bowl over a small pan of gently simmering water; whisk with the lemon juice and Dijon mustard. Whisking constantly, very slowly add the melted butter into the egg mixture, stirring until well combined. Feel free to add a splash of water to loosen the sauce, if needed. Whisk in a splash of vinegar and season to taste. Turn the heat off and keep warm over the pan of water, stirring occasionally, and loosening with an extra splash of water, if needed.
Add the tomatoes, mushrooms and tomato purée. Remove the squirrel from the oven and return to the sauce in the pan. Sprinkle with freshly ground black pepper, cover and return to the oven. Cook for a further 30 mins on a low heat.
Next step, make your eggs.
Fill a small saucepan with a 3-4 inches of cold lightly salted water. Heat the water on high until it reaches a light simmer and small bubbles begin to appear at the bottom of the pan, stir in the vinegar.
Crack the eggs, one at a time, into a small bowl or cup. Place the bowl close to the surface of the simmering water and gently slip the egg into the pan. If you’d like, you may use a spoon to gently push some of the egg whites closer around the yolk, but I find this optional as they typically float around. Or of course you can use an egg poacher.
Meanwhile in a small pan with a little olive oil and a knob of butter melted, put in spinach and season with salt and ground black pepper. When wilted, remove and keep warm.
Toast your English muffins until each side is nice and crispy. Place two English muffin halves on a plate. Top each half with a few slices of avocado, (you could also mash the avocado, season an place on top of the muffin). Spoon the cooked spinach over the avocado. divide the smoked salmon and place on top. Place a pòached egg on top of each portion with a dollop of hollandaise sauce, and a sprinkle of fresh dill, if using. Repeat for all muffins, and serve at once.