Eggs Benedict Royale
Jack Munn
Category
Breakfast
Cuisine
American
Author:
Jack Munn
Servings
1
Prep Time
5 minutes
Cook Time
20 minutes
Poached eggs over hot smoked salmon and a healthier and lighter hollandaise sauce. Greek yogurt is amazing when you’re trying to make healthier alternatives to sauces, such as hollandaise.
Ingredients
-
100g smoked salmon
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2 free range eggs
-
80g greek yoghurt
-
1 egg yolk
-
1tsp Dijon mustard
-
squeeze of lemon
-
cayenne pepper
-
1 English muffin
-
mixed salad leaves
-
chives
Directions
For the hollandaise, add the greek yoghurt, mustard, lemon juice, cayenne and egg yolk to a bowl. Place over a pot of boiling water and whisk constantly for 10-15 minutes, or until the sauce has thickened to your liking.
Poach two eggs. Slice the English muffin in half and toast. Butter the muffin, then add some mixed leaves and hot smoked salmon. Place the eggs over the smoked salmon, then spoon over the hollandaise. Garnish with chives and enjoy.
