Ocean Blue Smoked Salmon and Eggs Benedict


2 English muffins
2 eggs
1 tsp white vinegar
50g Ocean Blue Smoked Salmon
Cracked pepper to taste
A frond of dill (optional)

Hollandaise Sauce
3 egg yolks
1 tsp lemon juice
1 tsp Dijon mustard
Pinch of cayenne pepper
½ cup unsalted butter


Poach two eggs in simmering water for about 4 minutes – don’t forget to add a teaspoon of vinegar to the water. Gently drain the poached eggs – use a piece of stale bread or a paper towel. Split the muffins and lightly toast and butter each half.  Place smoked salmon on top of each muffin and pour over hollandaise sauce. Season generously with cracked pepper and top with a little dill.

Method (Hollandaise Sauce)

Melt the butter in microwave (cover so that it does not splatter). Add all other ingredients except the butter and blend for 5 seconds until combined. With the blender running, slowly drizzle the butter into the mixture until it is emulsified. Serve warm over poached eggs.