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Eggs Benedict

Eggs Benedict

Café Roux is the dreamchild of husband and wife team Paul and Bernadette le Roux and Paul’s sister Lindi. Situated in the original Weltevreden farmhouse on the Noordhoek Farm Village estate, it has built up an enviable reputation for serving fantastic food and great wines as well as being a place for ‘families and animals’. Try their Eggs Benedict with Speedy Hollandaise…

Eggs Benedict

Café Roux is the dreamchild of husband and wife team Paul and Bernadette le Roux and Paul’s sister Lindi. Try their Eggs Benedict with Speedy Hollandaise... Recipes Eggs Benedict European Print This
Serves: 1
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • Hollandaise Sauce (makes 500ml)
  • 500g butter
  • 1 egg yolk
  • 1 tbsp lemon juice
  • black pepper
  • Eggs
  • 1 tbsp vinegar
  • 2 eggs
  • 80g smoked salmon
  • 1 English muffin or 1 potato rosti

Instructions

  1. To make the Hollandaise, heat the butter until piping hot and bubbling. In the meantime, whiz the egg yolk with the lemon juice in a blender. With the machine running, slowly pour the hot butter into the blender until the sauce thickens. Add the black pepper.
  2. To prepare the eggs, in a deep-sided saucepan bring some water to a gentle simmer. Add the tablespoon of vinegar. Carefully break the eggs into the pan. When the whites have firmed up but the yolks are still nice and soft, gently remove the eggs using a slotted spoon.
  3. Place the salmon on the muffin or rosti. Top with the poached eggs and pour over some Hollandaise.

 

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