Eggs Benedict with Smoked Salmon

Eggs benedict is a simple breakfast that has it's origin traced back to America. Nowadays, you can find it on almost every brunch menu at every cafe but unfortunately eggs benedict are often expensive on the menu.

Many cafes uses vinegar water mixture to poach their eggs which i strongly detest(eggs poached this way will have an acidic vinegar taste).It isn't difficult to make eggs benedict at home but it takes a little patience and practice to perfect this breakfast at home .

Therefore, I have improvised my own method of poaching eggs without the use of vinegar.

                             

1)Use a pastry ring to poach the eggs which will compacts the egg while it cooks.

2)To have a perfect poached egg, use a fine sieve to drain off the runny whites from the egg.

3) Drop the eggs gently from a ramekin into a pot of simmering water(just below boiling point)



Recipe(Prep 10 mins, Cooking time 15 mins)
(Serves 1-2)


Ingredients:
2 very fresh eggs for poaching
1 muffin or bread bun(halved and toasted)
Smoked salmon
Hollandaise Sauce(click for my recipe)
Chives or spring onions(finely chopped)



Steps:

1) Crack the eggs into individual ramekins. Using a fine sieve,  filter each egg and let the runny whites to run through the sieve. Discard the runny white and return egg to it's ramekin.

2) In a pot, add a pinch of salt and heat water to just below boiling point.Position 2 pastry rings into the pot.

3) Slowly pour the eggs into each pastry ring and make sure to keep water temperature just below boiling point.

4) Poached until the egg white is firm and egg yolk still runny.

5) Once poached eggs are cooked to perfection, use a sieve to scoop the eggs out and onto kitchen towels to absorb the excess water.

6)To assemble, layer smoked salmon on toasted muffin and follow by poached egg.

7) Drizzle warm hollandaise sauce on poached egg and sprinkled with chopped Chives. Serve with crispy bacon on the side.