Eggs Benedict, poached eggs over smoked salmon or double smoked ham and buttered toasted English muffin, topped with Hollandaise sauce.
Slice smoked salmon or double smoked ham
English muffin, halved
2 tsp of TFC Hollandaise
2 eggs (poached)
½ tbsp (7.5ml) white vinegar
Sprig of watercress for garnish
In a large saucepan, heat 8cm of water over a medium heat until simmering, add vinegar. Crack eggs individually into a small bowl then very gently slide into the simmering water. Reduce the heat to low and then cook until the white is set and the yolk is still soft, approximately 3 minutes. Using a slotted spoon, transfer the eggs to a paper towel-lined tray, do not dispose of the water; keep eggs warm.
Place desired quantity of The Food Company’s hollandaise sauce into the small bowl and rest into the saucepan of water to warm up.
Place smoked salmon (or ham) on lightly toasted and buttered muffin. Top each half with an egg then drizzle over the warm hollandaise sauce and garnish.