Smoked Salmon Eggs Benedict with Blender Hollandaise

⏱ 30 min · Serves 2

Wobbly poached eggs, silky lemon hollandaise made in a blender in 60 seconds, and ribbons of smoked salmon on a toasted muffin. Weekend brunch that tastes like you booked a table.

Per serving: 1080 kcal · 41.0g protein · 30.0g carbs · 90.0g fat

Ingredients

• 2 English muffins, split
• 150g smoked salmon
• 4 very fresh large eggs
• 1 tbsp white wine vinegar (for poaching)
• 3 large egg yolks
• 150g unsalted butter
• 1 tbsp lemon juice, plus more to taste
• 1 tsp Dijon mustard
• Pinch of cayenne pepper
• Salt and black pepper
• 1 tbsp snipped chives
• Softened butter, for the muffins

Method

1. Melt the 150g butter in a small pan until foaming hot, then take off the heat and let it settle for a minute.
2. Put the 3 egg yolks, lemon juice, Dijon, cayenne and a good pinch of salt into a blender. Blitz for 10 seconds.
3. With the blender running on low, pour in the hot butter in a thin, steady stream, leaving the milky white solids in the pan. The sauce will thicken to a glossy hollandaise in about 30 seconds. Taste, add more lemon or salt, then pour into a warm bowl and cover.
4. Fill a wide pan with 8cm of water, add the vinegar and bring to a bare simmer (small bubbles, no rolling boil).
5. Crack each egg into a small cup, then slide gently into the water. Poach 3 minutes for a runny yolk. Lift out with a slotted spoon onto kitchen paper.
6. Meanwhile, toast the muffin halves and spread lightly with softened butter.
7. Drape smoked salmon over each muffin half, top with a poached egg, spoon over the hollandaise and finish with chives and black pepper. Serve immediately.