Eggs Benedict with Fresh Salmon
Ingredients 4 x 100g salmon darns A little olive oil Salt and freshly ground black pepper 4 large eggs 1 tableps. white wine vinegar 4 thick slice of sourdough bread, toasted Hollandaise Sauce 2 egg yolks 1½ tablesp. lemon juice 100g unsalted butter Salt and pepper Method To cook the salmon: Heat the oven to Gas Mark 4, 180°C (350°F). …