Egg Benedict with Smoked Salmon

  • Ingredients :
  • 4 pieces of New Zealand Marcel's Hotcakes (10cm)

    8 slices of smoked salmon

    4 eggs

    Hollandaise sauce


  • Method :
  • 1.       First prepare Hollandaise sauce as desired.

    2.       To poach the eggs, bring a large pan of water to the boil. Lower heat to a simmer.

    3.       Stir the water so you have a slight whirlpool, then slide in the eggs one by one. Cook for 4 mins, then remove with a slotted spoon.

    4.       Light toast the hot cake, then put a couple of slices of smoked salmon on each. Top with an egg, spoon over some Hollandaise sauce & garnish with chopped chives. 

  • Quick Tips :

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