Mother'sDayM Eggs Benedict with Smoked Salmon
Recipe from Good Food magazine, December 2009 INGREDIENTS: • 4 eggs • 2 Tbsp white wine vinegar ½ :ä )"'$.#ä(0!6). ä# '1 • a little butter, for spreading • 8 slices smoked salmon
HOLLANDAISE SAUCE: • 2 tsp lemon juice • 2 tsp white wine vinegar • 3 egg yolks • ½ cup of unsalted butter, diced
METHOD: 1. First, make the hollandaise sauce. Put the lemon juice and vinegar in a small bowl, add the egg yolks and whisk with a balloon whisk until light and frothy. Place the bowl over a pan of simmering water and whisk until mixture thickens. Gradually add the butter, whisking constantly until thick – if it looks like it might be splitting, then whisk off the heat for a few minutes. Season and keep warm. 2. To poach the eggs, bring a large pan of water to boil and add vinegar. Lower the heat so the water is simmering gently. Stir water so you have a slight whirlpool, then slide in the eggs one by one. Cook each for about four minutes, then remove with a slotted spoon. ; $"#/'4ä/* ./ä ) ä 0// -ä/# ä(0!6). ä/# )ä+0/ä ä *0+' ä*!ä.'$ . of salmon on each half. Top each with an egg, spoon over some hollandaise and garnish with smoked paprika (if desired).
54 | Embrace Your Cultural Story
