Scottish Brunch Delight: Smoked Salmon Eggs Benedict on Toasted Brioche with Whisky Hollandaise

Allergens

Gluten (from brioche), Eggs, Dairy (Butter)

Ingredients

• Fresh eggs (6)
• Canadian smoked salmon slices (170g)
• Brioche loaf (1)
• White vinegar (1 tsp)
• Salt and pepper, to taste
• Water (4 cups)
• Unsalted butter (125g)
• Plain flour (3 tbsp)
• Lemon juice (1 tbsp)
• Whisky (2 tbsp)
• Chives, finely chopped (2 tbsp)

Instructions

1. Prepare the hollandaise sauce by melting 125g of unsalted butter in a small pan over low heat. In another bowl, whisk together 3 egg yolks, lemon juice, and a pinch of salt. Gradually pour the melted butter into the egg mixture while constantly whisking. Add 2 tbsp of whisky and continue to whisk until thickened. Set aside.
2. Prepare the poached eggs by bringing 4 cups of water with 1 tsp of white vinegar and a pinch of salt to a simmer in a shallow pan. Crack each egg into a small bowl, then gently slide it into the simmering water. Cook for 3 4 minutes until the whites are set but yolks remain soft.
3. Slice the brioche loaf into 6 thick pieces and toast until golden brown.
4. Assemble the dish by placing a slice of smoked salmon on each piece of toasted brioche, followed by a poached egg. Top with a generous dollop of whisky hollandaise sauce and garnish with chopped chives.

Chef’s Insight

To achieve a perfect poached egg, use fresh eggs and swirl the water before adding the egg to create a whirlpool effect.

Notes

Adjust the salt and pepper to your preference. Make sure to use fresh, high-quality ingredients for the best flavor.