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RECIPE
11 INGREDIENTS6 STEPS20MIN

Classic Eggs Benedict with Lurpak Butter

5.0
2 Ratings

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East After Noon

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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.
20MIN
Total Time

East After Noon

A literary soul writer, stylist, recipe developer and neutralist.
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Ingredients

US / METRIC
Servings:
2
Serves 2
2 Tbsp
Lemon Juice , freshly squeezed
3 Tbsp
Lurpak® Slightly Salted Butter , room temperature
1 tsp
Distilled White Vinegar
1 tsp
Water
1 pinch
4
Organic Eggs , room temperature
3 Tbsp
Distilled White Vinegar
2
English Muffins , halved, toasted
3.5 oz
Smoked Salmon Trout
1 Tbsp
Fresh Chives , finely chopped

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Nutrition Per Serving

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CALORIES
602
FAT
39.5 g
PROTEIN
34.1 g
CARBS
27.1 g

Cooking Instructions

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Step 1
In a bain marie or double-boiler, add just the yolks of the Egg (3) and Lemon Juice (2 tablespoon). 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 (50 gram), 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 teaspoon) 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 teaspoon) 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 tablespoon). Crack each of the Organic Egg (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 Muffin (2) and top with a swirl of Smoked Salmon Trout (100 gram), 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 tablespoon). Serve and enjoy!

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Nutrition Per Serving
Calories
602
% Daily Value*
Fat
39.5 g
51%
Saturated Fat
18.2 g
91%
Trans Fat
0.0 g
--
Cholesterol
693.6 mg
231%
Carbohydrates
27.1 g
10%
Fiber
2.1 g
8%
Sugars
2.7 g
--
Protein
34.1 g
68%
Sodium
1078.0 mg
47%
Vitamin D
10.0 µg
50%
Calcium
169.1 mg
13%
Iron
3.9 mg
22%
Potassium
208.8 mg
4%
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