Have a luxurious meal of rich eggs benedict in a bed of smoked salmon, draped in rich hollandaise sauce for you to enjoy a classic breakfast or brunch in a lavish burst of flavors.

Ingredients

4 Smoked Salmon slices
2 eggs, poached
3 egg yolks
Aulente White Balsamic
1 portion Bread to Share
Isigny French Butter
spring onions for garnish
2 tsp lemon juice

Directions

Mix the lemon juice and 2 teaspoons of Aulente white wine vinegar in a small bowl.
Add in the yolks and whisk until light and frothy.
Over a pan of simmering water, place the bowl and continue to whisk until the texture is thick.
Add the half cup of butter gradually, whisking constantly until the mixture thickens.
Season the hollandaise sauce to your preference. Keep warm.
Poach the eggs.
Slice the bread in half, toast then butter.
Put two slices of smoked salmon on each half.
Place the poached egg over.
Top with the hollandaise.
Sprinkle with spring onions to garnish.
Bon appetit!