Eggs Benedict with creamy blue sauce

Ingredients for 2 servings

2 English muffins
2 slices smoked salmon
2 eggs
125ml Hollandaise sauce (either use a ready made variety or your own recipe)
Half pack Castello Blue Cheese
2 sprigs of parsley  for garnish if desired

Eggs Benedict with creamy blue sauce


Slice the muffins in half ready for toasting, put water on to heat for the eggs and make up the hollandaise sauce.

Poach the eggs in the normal way, meanwhile toast the muffins and stir the cheese into the sauce and allow to melt.

Assemble the dish by placing half a smoked salmon slice on top of each half muffin, arrange two halves each on two serving plates, top with poached eggs and then pour sauce generously over the top. Serve immediately, garnished with a sprig of parsley if desired.

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