About the dish
Indulge in a classic Eggs Benedict variation with two English muffin halves, each adorned with butter, a layer of smoked salmon, and perfectly poached eggs. Seasoned with a pinch of Maldon salt and cracked black pepper, the dish is elegantly drizzled with Hollandaise sauce. A finishing touch of mixed micro salad adds a delightful burst of freshness to this delectable creation.
MEP
Knife & Fork
Ingredients
2 each Muffin halves
8g Butter
60g Smoked salmon
2 each Eggs - poached
pinch of Maldon salt & cracked black pepper
50g Hollandaise sauce
2g Micro salad
Video
Recommendations
DRINKS
Cremant
It’s pronounced - (Kre-mon)
A nice glass of Cremant is the perfect match for this elegant dish. The Cremant will match well with the buttery hollandaise and the salty smoked salmon.
Flat White Coffee
This is a small breakfast so a nice small coffee will go nicely, making the flat white a perfect little pick me up in the morning.
SIDES
Why not suggest a nice warm pastry to have afterwards, for the guests who might still be a little peckish or a granola or yoghurt bowl.
Although originating from America, this breakfast is a staple in French cuisine. Hollandaise is what is known as a ‘mother sauce’ in French cookery, we make ours from scratch every 2 hours so the guests only get the best quality possible.
