Smoked Salmon Eggs Benedict


Serves 4


4 Abbott’s Bakery White Sourdough English Muffins

4 eggs

1 tbsp vinegar

8 small slices Smoked salmon

2 handfuls baby spinach

Hollandaise sauce

2 egg yolks

60g butter, at room temp & cut into small cubes

Juice of ½ lemon

1 tsp dijon mustard

3 thyme sprigs, leaves picked


  1. Start by making the hollandaise sauce. Place the egg yolks in a small, heat-proof bowl and place over a saucepan ¼ filled with water. It should fit snugly on top and not be touching the water. Heat the saucepan so the water is barely simmering. Whisk egg yolks continuously whilst adding the butter one piece at a time. Fully incorporate each piece of butter before adding the next.
  2. Remove from the heat and whisk in lemon juice, mustard and thyme. Wrap the bottom of the bowl in a tea towel and keep in a warm place until ready to use.
  3. When poaching eggs it is important that the eggs are super fresh. If they are getting old the whites become too thin causing them to break apart whilst cooking.
  4. Place a medium saucepan of water over the stove and bring to a simmer and add the vinegar. Keep the water at a heat where you can just see a few small bubbles on the bottom of the pan. Crack each egg into its own small ramekin.
  5. Using a spoon create a whirlpool in the water and carefully place one of your eggs in the centre. Wait 5 seconds and add the second egg. Use a slotted spoon to make sure the eggs aren’t touching one another. For a runny yolk poach for 3-4 minutes. Remove from the pan and let sit on paper towel until ready. Repeat the process for remaining eggs
  6. Toast muffins, top each with baby spinach, 2 slices of salmon, egg and finish with hollandaise sauce.