Smoked Salmon Benedict with a Yogurt Hollandaise

Updated at: Thu, 17 Aug 2023 05:33:25 GMT

Step 1

Bring one inch water to a simmer in the bottom of a double boiler or large saucepan.

Step 2

Whisk lemon juice and egg yolks in the top of the double boiler or metal bowl. Adjust heat under the double boiler so the water is at a gentle simmer. Set bowl over the simmering water in the double boiler or saucepan and whisk. Lift bowl occasionally to allow the trapped steam to escape so the bowl doesn’t get too hot. Cook, whisking constantly until the egg mixture is steaming hot and thickened, but not curdling along the edge, 1 to 2 minutes.

Step 3

Remove the egg mixture from the heat and whisk in melted butter. Whisk in yogurt, a little at a time until smooth. Whisk in salt, pepper, paprika and lemon zest. Keep warm until ready to serve. Do not keep warm for longer than 4 hours.

Step 4

To poach the eggs, bring a large pan of water to the boil and add the vinegar. Lower the heat so that the water is simmering gently. Stir the water so you have a slight whirlpool, then slide in the eggs one by one. Cook each for about 4 mins, then remove with a slotted spoon.

Step 5

Lightly toast and butter the muffins, 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.

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