Making poached eggs can be intimidating especially if you don’t cook very often. Until you are ready or have time to poach eggs the classic way, here’s another method to consider: poach eggs in plastic wrap. This will help you save time, and get this lovely breakfast of Eggs Benedict with Smoked Salmon to mum (in time for breakfast) on Mother’s Day (or any day really, mums are generally OK with breakfast in bed. *wink*)
- 3 egg yolks, for Hollandaise sauce
- 2 eggs, for Eggs Benedict
- 1 egg, for egg wash
- 4 slices baguette , cut diagonally into long pieces
- 3 tbsps butter
- 8 slices smoked salmon
- 1/3 cup chives, finely chopped
- Dash of lemon juice
- unsalted butter, for greasing
Prepare the Hollandaise sauce first. Put the lemon juice and vinegar in a small bowl, add the egg yolks and whisk with a balloon whisk until light and frothy.
Place the bowl over a pan of simmering water and whisk until mixture thickens.
Gradually add the butter, whisking constantly until thick – if it looks like it might be splitting, then continue whisking off the heat for a few minutes. Season and keep warm, don’t allow to cool but never microwave to reheat.
To poach the eggs, bring a large pot of water to the boil. Lower the heat so that the water is simmering gently.
While the water is boiling, prepare 4 cups lined with cling wrap and brush the inside of the cups with egg wash. Break each egg into the cup without breaking the yolk. Season with salt and pepper.
Collect the edges of the cling wrap and give it a good twist. Tie with rubber band. Repeat with the rest of the eggs.
Put all the eggs together into the pot and cook for about 4 minutes, then remove with a slotted spoon.
Lightly toast and butter the baguette slices, then put a couple of slices of salmon on each half. Top each with an egg, spoon over some Hollandaise and garnish with chopped chives.
Serve with a side salad.