Eggs Benedict with Beet Hollandaise

Updated at: Thu, 17 Aug 2023 10:03:25 GMT

Step 1

Cut the English muffin in half, spread the butter and toast it.

Step 2

Bring a large saucepan of water to the boil, add vinegar, and then lower the heat to a bare simmer, (don't add any salt, as this may breach up the egg white). Stir the water to create a gentle whirlpool to help the egg white wrap around the yolk. Work with one egg at a time. Crack the egg into a small bowl and slip it into the water. Cook it for 3-4 minutes, then remove it with the slotted spoon and set it aside on the kitchen towel.

Step 3

For the Beet Hollandaise blitz egg yolks, beet purée, lemon juice and salt for at least 30 seconds, or until well combined and slightly lighter in colour. Then slowly stream in the hot melted butter so it can emulsify. The mixture will slowly thicken.

Step 4

To assemble, top each toasted side of the English muffins with the slice of smoked salmon, then with poached egg and top with beet hollandaise sauce.

Step 5

Enjoy!

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