“Irish Brunch Delight: Aromatic Smoked Salmon Eggs Benedict with Wholemeal Soda Bread”

Allergens

Eggs, Dairy (in hollandaise sauce)

Ingredients

• 2 large organic eggs
• 1/4 cup hollandaise sauce
• 4 slices of smoked salmon
• 2 English muffins, halved
• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon white vinegar
• 1/4 cup fresh dill, chopped
• Wholemeal soda bread (store
• bought or homemade)

Instructions

1. Prepare the hollandaise sauce by whisking together egg yolks, lemon juice, and salt in a double boiler until thickened. Gradually add melted butter while continuously whisking. Stir in chopped dill and set aside.
2. Poach eggs by bringing water to a simmer, adding vinegar, and then gently sliding eggs into the water. Cook for 3 4 minutes until yolks are set but still soft.
3. Toast English muffins and halve the wholemeal soda bread.
4. Assemble the Eggs Benedict by placing a slice of smoked salmon on each English muffin half, followed by poached eggs, then generously pour hollandaise sauce over the top. Garnish with additional dill and serve with slices of wholemeal soda bread.

Chef’s Insight

This dish is perfect for special occasions or when you want to treat yourself to a delicious and satisfying brunch. The combination of flavors and textures creates a sensory experience that will have you coming back for more.

Notes

This dish is best enjoyed freshly prepared, but can be prepared up to 2 hours in advance. Make sure to keep the poached eggs warm by placing them in a water bath until ready to serve.