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Classic Eggs Benedict with Lurpak Butter
Recipe

11 INGREDIENTS • 6 STEPS • 20MINS

Classic Eggs Benedict with Lurpak Butter

5.0
2 ratings
The simplest combination of a toasted English muffin topped with a tangy, creamy sauce with the slight give of a perfectly poached egg, all layered over salmon peeking pinkly out from underneath is something akin to heaven.
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East After Noon
A literary soul writer, stylist, recipe developer and neutralist.
http://eastafternoon.com/
The simplest combination of a toasted English muffin topped with a tangy, creamy sauce with the slight give of a perfectly poached egg, all layered over salmon peeking pinkly out from underneath is something akin to heaven.
20MINS
Total Time
$6.85
Cost Per Serving
Ingredients
Servings
2
US / Metric
Lemon
1
Lemon, freshly squeezed
2 Tbsp juice per 2 servings
Lurpak® Slightly Salted Butter
3 Tbsp
Lurpak® Slightly Salted Butter, room temperature
Distilled White Vinegar
1 tsp
Distilled White Vinegar
Water
1 tsp
Water
Salt
1 pinch
Organic Egg
4
Organic Eggs, room temperature
Distilled White Vinegar
3 Tbsp
Distilled White Vinegar
English Muffin
2
English Muffins, halved, toasted
Smoked Salmon Trout
3.5 oz
Smoked Salmon Trout
Fresh Chives
1 Tbsp
Fresh Chives, finely chopped
Nutrition Per Serving
VIEW ALL
Calories
608
Fat
39.5 g
Protein
34.4 g
Carbs
29.1 g
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Classic Eggs Benedict with Lurpak Butter
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author_avatar
East After Noon
A literary soul writer, stylist, recipe developer and neutralist.
http://eastafternoon.com/
Cooking InstructionsHide images
step 1
In a bain marie or double-boiler, add just the yolks of the Eggs (3) and juice from Lemon (1). Using a small whisk, beat the yolks and lemon juice together until they form a sabayon. This happens when the lemon juice emulsifies the egg yolks and they thicken and take on a lighter hue. To know when you’ve reached this point, the mixture should cling to the whisk and you should be able to see the bottom of the glass bowl when you drag your whisk through it.
step 1 In a bain marie or double-boiler, add just the yolks of the Eggs (3) and juice from Lemon (1). Using a small whisk, beat the yolks and lemon juice together until they form a sabayon. This happens when the lemon juice emulsifies the egg yolks and they thicken and take on a lighter hue. To know when you’ve reached this point, the mixture should cling to the whisk and you should be able to see the bottom of the glass bowl when you drag your whisk through it.
step 2
Add in the Lurpak® Slightly Salted Butter (3 Tbsp), a small amount at a time, and continue whisking until it has melted and combined into the egg yolks.
step 3
Add the Distilled White Vinegar (1 tsp) and Salt (1 pinch) to give the Hollandaise a lovely light color and a tangy flavor. Remember to keep the water under your bain marie gently warmed but not boiling or simmering to ensure that you don’t end up with scrambled eggs. If your sauce is getting too hot and clumping, simply remove from the heat and add a touch of Water (1 tsp) to dilute.
step 3 Add the Distilled White Vinegar (1 tsp) and Salt (1 pinch) to give the Hollandaise a lovely light color and a tangy flavor. Remember to keep the water under your bain marie gently warmed but not boiling or simmering to ensure that you don’t end up with scrambled eggs. If your sauce is getting too hot and clumping, simply remove from the heat and add a touch of Water (1 tsp) to dilute.
step 4
To keep the finished sauce fresh, remove from the heat and place a piece of clingfilm directly onto the top of the sauce to prevent it from forming a skin. To reheat, simply place back over the simmering water and whisk until smooth and silky again.
step 5
bring a small pot of water to the boil and add Distilled White Vinegar (3 Tbsp). Crack each of the Organic Eggs (4) into a small cup and when the water is boiling, stir to create a whirlpool then gently lower the eggs into the swirling water. Cook on a rolling boil for about 3 minutes for a runny yolk and remove from the water using a slotted spoon.
step 5 bring a small pot of water to the boil and add Distilled White Vinegar (3 Tbsp). Crack each of the Organic Eggs (4) into a small cup and when the water is boiling, stir to create a whirlpool then gently lower the eggs into the swirling water. Cook on a rolling boil for about 3 minutes for a runny yolk and remove from the water using a slotted spoon.
step 6
Butter each English Muffins (2) and top with a swirl of Smoked Salmon Trout (3.5 oz), making a small well in the middle for the poached egg to rest in. Slide the egg into the well and top with a generous dollop of that flawless Hollandaise and sprinkling of Fresh Chives (1 Tbsp). Serve and enjoy!
step 6 Butter each English Muffins (2) and top with a swirl of Smoked Salmon Trout (3.5 oz), making a small well in the middle for the poached egg to rest in. Slide the egg into the well and top with a generous dollop of that flawless Hollandaise and sprinkling of Fresh Chives (1 Tbsp). Serve and enjoy!
Tags
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Breakfast
American
Brunch
Shellfish-Free
Quick & Easy
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