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Purete

Smoked Salmon Eggs Benedict

A delicious eggs recipe with layers of mouthwatering source

Serves: 2
Prep Time: 30 mins
Total Time: 45 mins

Ingredients

2 Sangak strips, halved
2 Eggs
2 Tbsp White Wine Vinegar
4 Slices Smoked Salmon
2 Tbsp Guacamole
2 Tbsp Harissa
2 Tbsp Lemon Juice
Rocket and Cress Leaves
Pinch of Salt

Hollandaise Sauce Ingredients:
2 Tbsp Lemon Juice
1/2 Tbsp White Wine Vinegar
2 Egg Yolks
125g Unsalted Butter
Pinch of Salt
Cayenne Pepper

Method

Step 1:
For the Hollandaise sauce, melt the butter in a saucepan and skim any solids from the surface. Put the two egg yolks

Step 2:
For the poached eggs, bring a large pan of water to the boil.

Step 3:
Toast the flatbread in the toaster or oven for 3 minutes.