• Smoked Salmon Eggs Benedict

    eggs benedict

    This recipe is for a single serve. Adjust accordingly for more


    • 1 portabella mushroom
    • 2 slices of tomato
    • 4 thin slices smoked salmon
    • 1 egg
    • 1/2 tablespoon white vinegar
    • small pinch fresh dill

    Ingredients for hollandaise sauce

    • 1/2 egg yolk
    • 1 teaspoon lemon juice
    • pinch of mustard powder
    • pinch of sea salt
    • 30 grams butter


    1. Rinse mushroom and remove stalk. Pat dry
    2. Pre heat a grill or fry pan to a high heat and grill mushrooms and tomato for a minute each side
    3. Remove to a plate with the tomato resting on top of the mushroom. Cover in foil to keep warm
    4. Prepare the sauce in a small mixing bowl by combining all ingredients except the butter
    5. Heat the butter in the microwave until it is fully melted and very hot. Whisk the butter into the other ingredients until very well combined and the mixture is thick and creamy. Cover to keep warm
    6. Bring a small pot of water to a boil and add vinegar. Poach the egg to your likeness
    7. Remove foil and top with 4 slices of salmon and the poached egg
    8. Pour sauce over the top and serve immediately