Egg Benedict with Smoked Salmon


23 Nov
23Nov

Prepared by : Nermine Ali - Secondary Headteacher
Duration of Preparation: 10 minutes

INGREDIENTS:

1 egg
75 gm smoked salmon
1 brown toast
Thyme


For the Hollandaise sauce:

1 ½ tbsp light yoghurt
1 tbsp mustard


HOW TO PREPARE:
Bring a large pot of water to a boilWhile water is boiling prepare the hollandaise sauce by mixing the yoghurt and mustard
Crack the egg in a small fine mesh sieve over a bowl
Swirl the egg in the sieve until all the egg white has been removedPlace the egg in a small ramekinAdd 1 drop of vinegar to the pot of boiling waterAdd the egg to the middle of the pot and cook for 3 minutesRemove the egg using a slotted spoon and dab it with a paper towel to remove any excess waterLayer the toast with smoked salmon, followed by the sauce then the eggGarnish with thyme