Eggs Benedict

Ingredients

• Egg

  whole

  4 large or 200g

• Smoked Salmon

  Cold smoked slices - Tesco

  4 oz or 113g

• Hollandaise Sauce

  Hollandaise, Reese

  12 tablespoons or 168g

• Egg

  whole

  4 large or 200g

• Baking powder

  double-acting, sodium aluminum sulfate

  ½ tsp or 2g

• Cream cheese

  2 oz or 57g

• Chives

  raw

  2 tbsp chopped or 6g

• Onion powder

  ¼ tsp or 0.6g

Directions

1. To make eggs: bring water to a boil in a small saucepan. Meanwhile crack an egg into a small bowl. When water is boiling, remove from saucepan from heat and use a spoon to swirl water in a clockwise motion around the pan. Slide egg into “whirlpool” you created in the pan. Poach egg for 3-4 minutes, until white is set. Spoon egg out and keep in warm water while you repeat with remaining eggs.
2. To make muffin: Preheat oven to 350. Line baking sheet with parchment paper. Seperate eggs, placing yolks in a mixing bowl and whites in another. Add baking powder to egg whites and beat with electric mixer until stiff peaks form. 5-6 minutes. Add in cream cheese to bowl with egg yolks and use a whisk to combine them. Add chives, onion powder and stir until smooth. With a rubber spatula, gently fold whipped egg yolk mixture into the egg white, careful not to deflate the whites. Carefully spoon 4 large buns onto the prepared baking sheet, gently shaping each bun into a round shape. Bake for 20-25 minutes, or until golden brown. Remove from oven and allow to cool. Store in airtight container for 3 days.
3. Slice egg muffin in half and place 1 oz of salmon on muffin, top with egg and pour 3 tbsp of hollandaise over each serving. Garnish with paprika and fresh dill.