Irish Brunch Delight: Wholesome Soda Bread and Smoked Salmon Eggs Benedict

Allergens

Eggs, Dairy (Butter and Hollandaise Sauce)

Ingredients

• 1. 2 cups all
• purpose flour 2. 1 cup whole wheat flour 3. 1/2 teaspoon salt 4. 1 tablespoon baking powder 5. 1 teaspoon sugar 6. 1 1/2 cups buttermilk 7. 1/4 cup unsalted butter, melted 8. 2 large eggs, lightly beaten 9. 4 English muffins, split and toasted 10. 6 slices smoked salmon 11. 3 tablespoons white vinegar 12. 6 large eggs 13. 1/2 cup hollandaise sauce 14. Freshly ground black pepper, to taste

Instructions

1. Preheat your oven to 425°F (220°C). In a large bowl, whisk together the all purpose flour, whole wheat flour, salt, baking powder, and sugar.
2. Gradually add the buttermilk, melted butter, and beaten eggs into the dry ingredients, stirring until just combined.
3. Turn out the dough onto a floured surface and gently knead into a round loaf. Place the loaf on a greased baking sheet and score the top with a sharp knife.
4. Bake for 25 minutes or until golden brown. Allow the soda bread to cool slightly before slicing.
5. Poach eggs: Fill a large saucepan with water, add white vinegar, and bring to a simmer. Crack each egg into a small bowl, then carefully slip them into the simmering water. Cook for 3 4 minutes until the whites are set but yolks remain runny.
6. To assemble: Place a split English muffin on each plate, top with a slice of smoked salmon, and a poached egg. Slice the cooled soda bread into thick pieces and serve alongside.
7. Warm hollandaise sauce and drizzle over the assembled eggs benedict. Season with freshly ground black pepper to taste.

Chef’s Insight

The combination of fluffy soda bread and smoked salmon adds a unique twist to traditional eggs benedict, creating an unforgettable Irish brunch experience.

Notes

This recipe is perfect for a casual gathering or special occasion brunch. The fusion of Irish soda bread and smoked salmon eggs benedict makes it an elegant and scrumptious addition to your menu.