About the Recipe
Forget the traditional eggs Benedict, Royale or Florentine - try this amazing smoked fish recipe alternative for your next weekend brunch.
Hollandaise Sauce (either shop bought or make your own)
1 Bay leaf
A few black peppercorns
250g (Approx) of 10 Knots Smoked Warehou fillet
4 Free Range eggs
1 Tablespoon of vinegar (white wine or cider vinegar is fine)
2 English Muffins
Black pepper and Chives (optional) to garnish
If you are making your hollandaise, get it ready and keep it warm, otherwise have your pre-bought hollandaise ready for serving.
Bring a pot or deep fry pan of water to boil ready to poach the eggs, and keep hot.
Bring the milk and another 200ml of water to a light simmer in a pan, and add the bay leaf and black peppercorns.
Add your fish to the milk and water, and keep it on the heat until the liquid bubbles again, place a lid on it and then turn it off. The aim here is to softly re-heat the fish and give it a creamy and delicate texture when serving.
Go back to the boiling water, add the vinegar, stir the water in a circular motion and crack 4 eggs into the water to poach for approximately 3 minutes or until desired level of cooking is reached.
While the eggs are cooking, cut the muffins in half, and toast until done.
To serve, butter the muffins, put 2 each onto serving plates, then take the fish out of the poaching liquid, remove skin and any bones, and divide equally on top of the muffins. Remove the eggs from the water, drain off excess liquid, and then place on top of the fish on each muffin. Generously apply the hollandaise on top of the egg and garnish with black pepper and chopped chives.