The problem I find sometimes when I have egg Benedict is that too much vinegar is used so it has more of a vinegar taste than actual egg!
Many people shy away from following an egg Benedict recipe as they believe poaching an egg is to hard to do, it really doesn’t have to be.
Egg Benedict Recipe
I have written up the egg Benedict recipe which can be seen further below, if you would prefer to watch how it is done take a look at the periscope video that I did recently.
This recipe will assume you are making 2 egg BenedictsPrint
Looking for a nice breakfast then give these Egg Benedict a go. They are easy to make when done with the right method and taste great.
- 2 Eggs
- 2 tsp olive oil
- 1 English Muffin
- Pack of Scottish Salmon
- Hollandaise Sauce
- Fill a saucepan with water to put on the heat
- Get a ramekin dish and cut a square of clingfilm to place into the ramekin dish
- Put a tsp of olive oil into the ramekin dish and spread around the entire dish
- Crack an egg into the ramekin dish and then pick up the sides over the dish and tie together
- Repeat the above for the 2nd egg
- Once the water is shimmering add the eggs and leave in the water for 3 1/2 – 4 minutes depending on the temperature
- Whilst the eggs are simmering away cut the muffin and put the two half into a toaster
- Butter the toasted muffin and add equal amounts of salmon on each one.
- Once eggs are done, take out of the water and cut away the clingfilm.
- Put the egg on top of the salmon, sprinkle a little pepper and then top with hollandaise sauce
If you are looking for a fairly quick and easy egg Benedict recipe then I hope this is exactly what you are looking for. If you do have any questions, please feel free to leave me a comment below 🙂
Hi, my name is Martyn and I consider myself an Amateur Chef. I love everything about food and this was the main reason I started this blog, to showcase that passion. I started this blog in 2014 with an aim to showcase tasty recipes, restuarant reviews and useful cooking tips and tricks.
Even though I do consider myself an Amateur, I have continued to develop my skills in the kitchen. I am self taught but I do also take part in a number of cooking courses to help learn something new.
Live To Eat, Don’t Eat To Live