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Eggs Benedict with Pink Salmon

Updated: Aug 24, 2020

Start your day right with a healthy balanced breakfast.


4 eggs*

2 tbsp white vinegar*

2 buns, halved


8 slices pink salmon*


Hollandaise Sauce

2 tsp lemon juice

3 egg yolks*

125g unsalted butter, diced*



For the Hollandaise sauce.

Put the lemon juice and vinegar in a small bowl, add the egg yolks and whisk until light and frothy.

Place the bowl over a pan of simmering water and whisk until mixture thickens.

Gradually add the butter, whisking constantly until thick.

Remove from heat and whisk for a few minutes.

Season and keep warm.

To poach the eggs, bring water to a boil and add the vinegar.

Lower the heat so that the water is simmering gently.

Stir the water so you have a slight whirlpool, then slide in the eggs one by one.

Cook each for about 4 mins, then remove with a spoon.

Lightly toast and butter the bread, place slices of salmon on each half.

Top each with an egg, spoon over some Hollandaise and garnish with chopped chives


* Items available at Khan's Gulf View Location

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