New York eggs Benedict
Ingredients
- 450g/1lb baby new potatoes, halved
-
3 tbsp vegetable oil
-
a dash of vinegar
-
4 large British Lion eggs
-
175g/6oz smoked salmon
-
chives to garnish
Preparation time: 5 mins, cooking time: 10 mins, serves: 4.
This New York eggs Benedict recipe is a quick and easy version of this traditional favourite - 297 calories per portion
Method
- Boil the potatoes in salted water for 5 mins, then drain. Heat the oil in a large frying pan and sauté the potatoes for 8-10 mins, stirring until golden brown and crisp. Keep warm.
- Fill a large frying pan with salted water, add the vinegar and bring to the boil. Carefully crack the eggs into the simmering water then reduce the heat and cook for 3-5 mins depending how you like your eggs cooked. Lift the eggs from the water with a slotted spoon; drain on kitchen paper.
- To serve, divide the potatoes between four warm plates, top with folds of smoked salmon, then place a poached egg on top of each. Scatter over chives and serve.