Smoked Kippers
Eggs Benedict
SERVES 4
INGREDIENTS
2 Smoked Kippers
1 tbsp Olive oil
1-2 English muffins, cut in half and toasted
Handful of rocket
3 tbsp Olive oil
2-4 Large eggs
Fresh chives, chopped
Salt and pepper to taste
1 tbsp White vinegar
For the Hollandaise sauce
3 Large egg yolks
1 tbsp Lemon juice
120 g Unsalted butter, melted and hot
Salt to taste
A pinch of cayenne pepper (optional)
METHOD
1
Sear and heat through the smoked kippers in an oiled pan for 3 minutes on each side.
2
Toast the English muffins until golden brown.
3
Place the toasted English muffin halves on serving plates. Top each muffin half with a portion of the warmed smoked kippers and some rocket.
4
To poach the eggs, crack an egg into a bowl, gently slide it into simmering water with a splash of vinegar, and cook until the whites are set and the yolk remains runny – about 3-4 minutes.
5
Place a poached egg on top of the kippers and spoon the warm Hollandaise sauce over the poached eggs.
6
Sprinkle with chopped fresh chives, and additional salt and pepper to taste. Serve immediately.
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