Easy Huon Smoked Salmon Eggs Benedict
Hollandaise Sauce is a bit of effort on a Sunday morning, so we’ve come up with a lighter, cheats version. But with plenty of delicious Huon Smoked Salmon, it still makes for a decadent Sunday brunch.

- Preparation:
- 5 Minutes
- Cooking:
- 20 Minutes
- Serves:
- 4
Ingredients
- 300g Premium Cold Smoked Huon Salmon
- 4 English Muffin, toasted and spread thickly with butter
- 4 Free range eggs
- 4 Cups English Spinach, wilted
- 1/2 Cup Crème Fraiche
- Squeeze of lemon juice to taste
- To serve, snipped chives
Method
-
1
In a small bowl combine crème fraiche and 2 teaspoons lemon juice and stir to combine. Season to taste.
-
2
Fill a large saucepan until 8cm deep with cold water. Bring to the boil over medium heat. Reduce heat to a simmer and crack 1 egg into water and cook for 3 minutes. Remove with a slotted spoon. Drain on paper towel. Keep warm while you cook the remaining eggs.
-
3
To assemble, place two muffins each on four serving plates, arrange spinach and Huon Premium Smoked Salmon. Top with a poached egg, then a drizzle of crème fraiche mix, top with chives if desired and serve at once.
Easy Huon Smoked Salmon Eggs Benedict