Hollandaise sauce
- 4 British Lion eggs
- 320g butter
- 3 tbsp white wine vinegar
- 1 tsp water
- 1 lemon (juiced)
- 1 tbsp finely chopped chives
- 1 tsp cayenne pepper
- 1 tsp salt
Martin McKee’s smoked haddock & stilton eggs benedict on toasted brioche
Martin McKee’s smoked haddock & stilton eggs benedict on toasted brioche
30 min
Switch up your usual benedict with some smoked haddock and stilton
Ingredients
- 10 British Lion eggs
- 150g stilton (grated)
- 10 x 90g smoked haddock fillets
- 10 slices of brioche
- 10 litre pot of water
- 4 tbsp white wine vinegar
Method
1. Cut the smoked haddock fillets in half making sure all pin bones are removed. Place into a baking tray and cover with foil and cook at 165°C for 10 minutes.
2. To make the hollandaise sauce, combine four British Lion egg yolks with white wine vinegar and a tsp of water. Start to whisk and place the heatproof bowl over a pot of simmering water, ensuring it does not touch.
3. Remove from the heat and as you continue to whisk, add the melted butter. The sauce will start to thicken. If it becomes too thick, add freshly squeezed lemon juice in. Season with salt and cayenne pepper and fold in the chives. Keep the sauce warm.
4. To poach the British Lion eggs, place a pot of water on to boil and add vinegar. Bring the water down to a gentle simmer and make a whirlpool in the water with a spoon. As the water spins drop in your British Lion eggs one at a time.
5. Sprinkle the haddock with stilton and put it back in the oven along with the brioche for 5 minutes.
6. Place a slice of toasted brioche on the plate then top with your smoked haddock. Gently rest the poached British Lion egg on top and drizzle with hollandaise sauce. Serve with minted garden peas.
Tips
• Crack each British Lion egg into a ramekin ready to slide into the simmering water.
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