Although this method of poaching eggs is very forgiving, please use the freshest eggs you can find. You do not have to watch your eggs constantly and you are guaranteed success. Poach your eggs for longer if you prefer a firmer yolk or for a shorter period if you like a soft, gooey yolk like me. I use eggs still cold from the fridge so the yolk doesn’t overcook.
Gg’s Eggs Benedict Recipe:
- 4 large eggs
- Canola oil
- 2 English muffins
- 8 thick slices of good smoked salmon (room temperature)
- Hollandaise sauce (I used Maille)
- salt & pepper (to taste)
- greens of your choice
- Bring a medium pot of water to the boil and turn the heat down so the water is barely simmering.
- Place a sheet of clingfilm (roughly 10cm by 10cm or bigger) over a small bowl and push it in so the clingfilm sits in the bowl with the edges hanging over the sides of the bowl.
- Coat the portion of clingfilm in the bowl with a thin layer of Canola oil. I use a spray bottle filled with oil for this.
- Crack egg into the bowl.
- Gather the over-hanging edges of the clingfilm and twist them together tight to envelop the egg. You may use a rubber band to secure the egg in the clingfilm. Repeat for all eggs.
- Immerse eggs into the pot of barely simmering water with the twisted portion of the clingfilm hanging over the side of the pot.
- Eggs should take about 5 to 10 minutes depending on the how done you would like your yolk to be.
- While eggs are poaching, spread muffins with mayonnaise and toast in a pan or in the oven.
- Once muffins are done, plate and top with smoked salmon.
- Remove egg from clingfilm and place on top of smoked salmon.
- Top with Hollandaise sauce and garnish with greens.
- Season with salt & pepper, and serve.