30 mins
Eggs Benedict with Cold Smoked Salmon
Serves
2
A classic breakfast/brunch to enjoy at home. Packed with so much goodness!
Ingredients
English muffins
12g Flour
6g Baking powder
Pinch of Salt
Pinch of Sugar
60g Milk
7g Butter
Hollandaise Sauce
2 Egg yolks
150g Butter, diced
Lemon juice
Salt, to taste
Toppings
100g Spinach
4 Eggs
White vinegar
Aoraki Cold Smoked Salmon Slices 180g
Product(s) used:
Method
To make your own English muffins (you can always subtitute for store bought ones)
Step 1
In a bowl, whisk together flour, baking powder, salt & sugar
Step 2
Slowly add in milk to the flour and mix
Step 3
Knead until a soft, smooth dough has formed. Leave to rest for 15min
Step 4
Dust the bench with flour and roll dough out to 1cm thick. Cut into 8cm wide circles
Step 5
Heat a flat plan on medium heat with butter. Cook muffins until slightly browned and puffy on both sides. Cool before slicing.
Lemon Hollandaise
Step 1
Using the double-boiler method, whisk egg yolks with lemon juice & salt and whisk until the yolks have thickened
Step 2
Slowly add in diced butter and whisk continuously until emulsified
Step 3
Set aside. If sauce is too thick when plating, whisk in a bit of hot water
Components
Step 1
In a pan, wilt the spinach with olive oil & salt and set aside
Step 2
Bring a pot of water to a simmer with a splash of vinegar
Step 3
Poach your eggs for 3-3.5min until the egg whites are just set
Assembly
Step 1
Lightly toast your english muffins
Step 2
Top with the spinach, Aoraki Cold Smoked Slices, poached eggs, & hollandaise sauce
Step 3
Garnish with microgreens and fresh cracked black pepper
Meet the chef,
Hana Sato
Hana Sato grew up between the coasts of Hokkaido and Kaikōura, where she discovered her love for fresh seafood and quiet, honest cooking. After training in Tokyo and Wellington, she now leads the culinary team at Aoraki, combining Japanese discipline with New Zealand’s seasonal produce. Her philosophy is simple — cook with restraint, let the ingredients speak, and never rush a good meal.
Learn more
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Other Recipes
Eggs Benedict with Cold Smoked Salmon
Cold smoked
,
Serves
2
30 mins
A classic breakfast/brunch to enjoy at home. Packed with so much goodness!
Ingredients
English muffins
12g Flour
6g Baking powder
Pinch of Salt
Pinch of Sugar
60g Milk
7g Butter
Hollandaise Sauce
2 Egg yolks
150g Butter, diced
Lemon juice
Salt, to taste
Toppings
100g Spinach
4 Eggs
White vinegar
Aoraki Cold Smoked Salmon Slices 180g
Method
To make your own English muffins (you can always subtitute for store bought ones)
Step 1
In a bowl, whisk together flour, baking powder, salt & sugar
Step 2
Slowly add in milk to the flour and mix
Step 3
Knead until a soft, smooth dough has formed. Leave to rest for 15min
Step 4
Dust the bench with flour and roll dough out to 1cm thick. Cut into 8cm wide circles
Step 5
Heat a flat plan on medium heat with butter. Cook muffins until slightly browned and puffy on both sides. Cool before slicing.
Lemon Hollandaise
Step 1
Using the double-boiler method, whisk egg yolks with lemon juice & salt and whisk until the yolks have thickened
Step 2
Slowly add in diced butter and whisk continuously until emulsified
Step 3
Set aside. If sauce is too thick when plating, whisk in a bit of hot water
Components
Step 1
In a pan, wilt the spinach with olive oil & salt and set aside
Step 2
Bring a pot of water to a simmer with a splash of vinegar
Step 3
Poach your eggs for 3-3.5min until the egg whites are just set
Assembly
Step 1
Lightly toast your english muffins
Step 2
Top with the spinach, Aoraki Cold Smoked Slices, poached eggs, & hollandaise sauce
Step 3
Garnish with microgreens and fresh cracked black pepper