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.

Easy Huon Smoked Salmon Eggs Benedict
Preparation:
5 Minutes
Cooking:
20 Minutes
Serves:
4

  1. 1

    In a small bowl combine crème fraiche and 2 teaspoons lemon juice and stir to combine. Season to taste.

  2. 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. 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.

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