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Smoked Salmon Eggs Benedict

Time: 15-30 Minutes Serves: 1

In this recipe: Cape Seed Loaf

We have also created a guide for you to nail that pesky (but oh so delicious) Hollandaise sauce. Get all of our tips and tricks here.

Ingredients

  • 1 x COBS Bread Cape Seed Loaf Slice
  • 2 Eggs
  • 1/2 Avocado
  • 100g Smoked Salmon
  • 1 tsp Chives
  • 1L Water
  • 4 tbsp White Vinegar

Directions

  1. In a pot add water and white vinegar, bring to rolling boil.
  2. Once the water boils, use a ladle (spoon or whisk will also work) to create a gentle whirlpool by stirring the water clock wise (this will prevent the egg from sticking to the bottom).
  3. Slowly drop the eggs, one at a time to the water bath while continuing to stir gently maintaining the whirlpool. Cook for 2 ½ minutes. Scoop the poached egg out of the water bath and place on top of a plate lined with a linen (this will drain the poached egg properly).
  4. Toast Cape Seed Loaf slices, cut in half.
  5. Top each toasted piece with smoked salmon slices.
  6. Top each toasted piece with avocado slices. Create a little flat surface on top so the poached eggs sits on top without falling off.
  7. Use a spoon to carefully scoop the poached eggs to top the toast.
  8. Using a spoon top each poached egg with prepared Hollandaise sauce.
  9. Sprinkle with finely minced chives and enjoy!