4 servings; 20 min preparation; 1 h waiting; 40 min cooking.
Eggs Hemingway (also called Eggs Copenhagen) are a variation of the famous Eggs Benedict. They are often served for breakfast and are a combination of an english muffin, smoked salmon, poached egg and hollandaise sauce. I don’t expect you to make them every day, because it takes quite some time to make, but it will make a great breakfast on a special day. I would even prepare them for lunch.
And don’t get intimidated by the poached egg and the sauce. They take a little practice, but soon you will be a pro. Just dare to try to make them and you will see that there is nothing scary.
for the English muffins
- 2 cups all-purpose flour
- 1/2 cup warm milk
- 3 tbsp melted butter
- 1/2 tsp yeast
- 1 tbsp sugar
- 1/2 tsp salt
for the poached eggs
- 4 large eggs
- 3 tbsp white vinegar
for the hollandaise sauce
- 4 egg yolks
- 2 tbsp lemon juice
- 1/2 cup melted butter
- salt and pepper
- 200 g smoked salmon
- 2 tbsp chives, chopped fine
English muffins: Mix all the ingredients in a food processor until you get a soft dough. Transfer the dough to a bowl. Cover the bowl with a clean towel and leave it for an hour to rise.
Make small balls from the dough (a little bit bigger than an egg). Heat an oil and butter in a non-stick pan on medium heat. Add the balls and press them with a spatula, so that they are flat on both sides. Bake until golden brown on both sides. When all the muffins are ready, transfer them to a baking tray.
Bake in a preheated to 220 degrees C/430 degrees F oven for 20-25 min. Let them cool.
Poached eggs: Bring 1 l water to the boil. Turn the heat down and add the vinegar. Make a centrifuge with a spoon. The water should simmer, not boil.
The eggs should be fresh, otherwise you will have trouble poaching them. Crack the eggs one by one in a small bowl or a glass. This will help you to drop the eggs in the water easily. Put the eggs in the water and let them for 3-4 minutes. At the end they will look like a small mozzarella ball. Take the eggs from the water and lay them on a piece of kitchen paper.
Hollandaise sauce: Bring a pan filled 1/3 with water to the boil. Separate the egg yolks from the egg whites. Transfer the egg yolks to a heat proof bowl that fits on top of the pan with water.
Add the lemon juice to the egg yolks and start whisking. Put the bowl on top of the pan and continue whisking. The water should not reach the bottom of the bowl. When the eggs start to change their color, begin adding the melted butter. Add it little by little and continue whisking. Don’t rush it, because the sauce will break. If this happens, add 1 tbsp of water and whisk it. When the sauce is thick enough, remove it from the heat. Season with salt and pepper.
Eggs Hemingway: Cut the muffins in half. Divide the salmon between the muffins. Cover each with one poached egg and 1 tbsp of the hollandaise sauce. Add chopped chives on top. Enjoy!