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.