Eggs Benedict with Spinach and Burren Smoked Irish Organic Salmon

Eggs Benedict with Burren Smoked Irish Organic Salmon

We owe this recipe to Neven Maguire from MacNean House & Restaurant, Blacklion/Co. Cavan who in conjunction with Dunnes Stores and their Simply Better range used our salmon for this recipe.

The salmon used in the original recipe is the one we smoke for the Simply Better range sold in Dunnes Stores - theĀ  Simply Better Oak Smoked Organic Irish Salmon with Honey & Dill.

Serves 2

4 slices of Burren Cold Smoked Irish Organic Salmon with Honey, Whiskey & Fennel
4 large eggs
2 brioche buns, sliced and toasted
250g baby spinach, washed
25g butter
1 tsp white wine vinegar
Salt and freshly ground pepper
Flat-leaf parsley or fresh chives,
to serve

Lemon Butter Sauce:
100ml cream
100g butter
1 tsp Dijon mustard
1 tsp lemon juice

Melt the 25g of butter in a small pan and cook the baby spinach. Season with salt & pepper and stir occasionally until the leaves are tender and bright green. Place the spinach on kitchen paper and keep warm.

Bring a saucepan of water to the boil and add the vinegar and salt. Poach the corn fed eggs for about 2 - 3 minutes until cooked but still soft. Lift out with a slotted spoon and drain on kitchen

For the butter sauce bring the cream to the boil in a saucepan. Whisk in the butter, remove from the heat and whisk in the mustard, lemon juice and season to taste.

To serve, spoon some spinach onto the toasted brioche bun and carefully place the smoked salmon on top.

Arrange the poached egg on top of the salmon and pour some lemon butter sauce over. Garnish with flat leaf parsley or chives.

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