Delightful New Zealand Brunch – Mouthwatering Kiwi Eggs Benedict with Smoked Salmon

Allergens

Eggs, Dairy (in hollandaise sauce)

Ingredients

• 4 large eggs
• 4 English muffins, split and toasted
• 1 cup hollandaise sauce (store
• bought or homemade)
• 8 oz smoked salmon slices
• 1/2 cup baby spinach leaves
• Salt and pepper, to taste

Instructions

1. Prepare the hollandaise sauce according to your choice of recipe or package instructions. Keep warm.
2. Bring a pot of water to a gentle simmer over medium heat.
3. Crack each egg into a small bowl or ramekin, then gently slide them one at a time into the simmering water. Cook for 3 4 minutes until the egg whites are set and yolks are still runny. Use a slotted spoon to remove the poached eggs from the water and place them on a clean kitchen towel or paper towels to drain.
4. Assemble the Eggs Benedict: Place a toasted English muffin half on each of 4 plates, then top with a generous amount of baby spinach leaves. Add a layer of smoked salmon slices, followed by a poached egg.
5. Drizzle warm hollandaise sauce over the eggs and garnish with freshly ground black pepper, to taste. Serve immediately.

Chef’s Insight

The combination of smoked salmon and hollandaise sauce creates a rich, umami flavor that pairs beautifully with the tender poached eggs and fresh spinach leaves.

Notes

For a vegan version, replace the eggs with vegan alternatives, use a vegan hollandaise sauce, and omit the smoked salmon.