Eggs Benedict

This is one of my signature dishes because it adds a little of my family recipes, things I've learned from friends plus a little of my personality. This dish has an incredible hollandaise sauce that was inspired by my grandmother with her secret ingredient of curry. I put this sauce on EVERYTHING. The smoked salmon on there was actually something I tried because i just thought sausage was to overbearing for an already hearty dish. I found packaged salmon and was immediately sold. Lastly, when I tell you poaching eggs was the bane of my existence I would be under exaggerating. I seriously could not do it to save my life. When i met my partner the first thing he did was make me poached eggs and toast but he had a really interesting technique. Now, I poach eggs all the time with ease! Watch the video to see this crazy technique!

Ingredients:

2 large eggs

1 slice of jalapeno cheese bread

100g of smoked salmon

2 tbsp mayo

1/2 tsp dijon mustard

1 tsp curry powder

1/2 lime

a sprinkle of paprika

salt and pepper

Cook Time: 10 min

Serving size: 1/2 slice of bread/1 egg

Recipe:

1. Toast your bread

2. Make your Hollandaise. In a bowl mix mayo, mustard, curry powder, with lime juice and a pinch of salt.

3. Take a pan and boil water with salt

4. Gently lay the egg in water

5. With a spoon scoop and pour water over the top. The egg is done when there is a white film over the top and the mucus around the yolk is solid

6. Put your salmon on top of the bread

7. Take a spatula scoop the egg out of the water and put on top of the salmon

8. Put hollandaise on top

9. Sprinkle paprika over the top

Enjoy!