Eggs Benedict with Hollandaise Sauce by Two Fat Cats
Eggs Benedict with Hollandaise Sauce
Josh King & Aaron Gascoigne
So many people ask us how to make the simplest of things – how to poach the perfect egg, how to make hollandaise, well this is how!
- 1 x Fresh Bagels
- 150 grams of fresh Salmon
- 2 fresh free range eggs
- 1 ripe Avocado
- Parsley, finely chopped
- 100mls White Wine Vinegar
- ½ tsp finely grated lemon zest
- 1 Tbsp lemon juice
- 3 egg yolks
- 150g hot melted butter
Poach the eggs in a full large saucepan ¾ full with boiling water - with added White vinegar – make a whirl pool with a spoon, crack in the eggs.
Put the lemon zest, juice and egg yolks into a food processor or blender. Blend for 10 seconds.
With the motor running, add the hot melted butter in a steady stream through the feeder tube, until thick and smooth. Season to taste.
Toast the bagels and cleanly cut the avocado and place on toasted bagel, cover with Smoked Salmon – placed egg on top, cover with Hollandaise, season and sprinkle finely chopped parsley over