Cooking with Kids: Eggs Benedict with Smoked Salmon



Get the kids poaching technique honed and serve up this brunch classic for Mother's Day. Salmon can easily be substituted with ham!


4 Eggs

2 tbsp white wine vinegar

2 English muffins, halved

a little butter, for spreading

8 Slices smoked salmon

Chopped chives, to serve


For the hollandaise sauce...

2 tsp lemon juice

2 tsp white wine vinegar

3 Egg yolks

125g unsalted butter, diced




Ingredients (serves 4):





  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 mins. Season and keep warm.
  2. To poach the eggs, bring a large pan of water to the boil and add the vinegar. Lower the heat so that the water is simmering gently. Stir the water so you have a slight whirlpool, then slide in the eggs one by one. Cook each for about 4 minutes, then remove with a slotted spoon.
  3. Lightly toast and butter the muffins, then put a couple of slices of salmon on each half. Top each with an egg, spoon over some Hollandaise and garnish with chopped chives.


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