Classic Scottish Brunch: Smoked Salmon Eggs Benedict with Haggis and Whisky Sauce

Allergens

Eggs, Dairy (Lactose)

Ingredients

• 4 English muffins, split and toasted
• 8 large eggs
• 8 slices of smoked salmon
• 1 cup haggis (pre
• cooked)
• 2 cups hollandaise sauce
• 1/4 cup whisky
• Fresh chives, chopped for garnish
• Salt and pepper to taste

Instructions

1. Begin by preparing the Hollandaise sauce. In a heatproof bowl, whisk together egg yolks, lemon juice, and salt. Place the bowl over a double boiler, and continue whisking until the mixture thickens and doubles in volume. Remove from heat and gradually add melted butter while continuing to whisk. Stir in whisky for a unique twist on traditional Hollandaise sauce. Set aside. In a separate pan, cook haggis according to package instructions. Set aside. Poach eggs one at a time by heating water with vinegar to a gentle simmer. Crack each egg into a ramekin and gently slide it into the simmering water. Cook for 3 4 minutes until the egg white is set but the yolk remains soft. Remove with a slotted spoon and drain on paper towels. To assemble, place two toasted English muffin halves on each of four plates. Top each with a slice of smoked salmon, followed by a spoonful of haggis, a poached egg, and then a generous dollop of whisky sauce. Garnish with chopped chives and season with salt and pepper to taste.

Chef’s Insight

The combination of smoked salmon, haggis, and whisky sauce is a true celebration of Scottish flavors.

Notes

Adjust the amount of whisky in the sauce according to your preference.