Egg Benedict with Smoked Salmon
4 pieces of New Zealand Marcel's Hotcakes (10cm)
8 slices of smoked salmon
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.