Back to Recipe Menu

Smoked salmon egg's Benedict


  • To make Hollandaise, whisk the 4 egg yolks with the water, 1 tbsp vinegar and lthe emon juice over a bowl of hot water until it starts to thicken (being careful that the base doesn't touch the water). Then add the warm ghee, little by little, until thickened, continually whisking. Season and add a little hot water if too thick. Taste for seasoning and set aside.
  • Bring a thin layer of water to the boil in a large pan and swirl in a little vinegar. Individually break the eggs into a bowl (or cup) and carefully put into the water. Then poach to the desired degree, basting with a little of the water as you do so. Drain well and neaten up the edges.
  • To serve, toast the muffins and place on individual plates. Then top each muffin with smoked salmon, an egg and a spoonful of the Hollandaise.


  • 4 large egg yolks + 4 eggs
  • 3 tbsp cold water
  • white wine vinegar
  • juice of ½ lemon
  • 250 gm melted ghee
  • sea salt & freshly ground pepper
  • 2 English muffins, halved
  • slices of smoked salmon

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm