Eggs Benedict with Tassal Salmon
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
This recipe is a great twist on the classic Eggs Benedict - swapping ham with Tasmanian salmon rashers. Serves two people.
  • 200g Tassal Tasmanian Salmon Rashers
  • 4 large eggs
  • 2 thick slices of sourdough bread (toasted)
  • 3 tablespoons of white wine vinegar
  • ¼ bunch of fresh chives
  • Salt and pepper to season
  • Easy Hollandaise Sauce
  • 100g unsalted butter
  • 2 egg yolks
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon of Dijon mustard
  1. To poach eggs. Place cold water in a large saucepan (at least 8cm deep) and add 3 tablespoons of white wine vinegar. Bring the water to the boil then reduce the heat to low-medium. Crack the eggs into a teacup then gently lower into the simmering water. Cook for 2 - 3 minutes for a semi soft yolk. Use a slotted spoon to gently transfer the egg to a paper towel. This allows the towel to soak up any excess moisture.
  2. To make the hollandaise sauce. Melt the butter in a small saucepan. Put the bowl of egg yolks over a pan of gently simmering water. Add the lemon juice and mustard and whisk until well combined. Gradually add the melted butter and whisk well until the hollandaise thickens slightly and has a satiny look.
  3. To prepare the salmon. Lightly pan fry the salmon on each side in a frying pan for 2 - 3 minutes.
  4. Place toasted bread on serving plates and top with the pan fried salmon and poached eggs. Drizzle with the warm hollandaise dressing. Sprinkle with chives and season with salt and pepper to taste. Serve.
Recipe by Lisa Eats World at