Oeufs Bénédictine

Name: Oeufs Bénédictine
Yield: For 4
Ingredients: 4 oz butter; 4 large tablespoons smoked haddock purée 4 rounds fried bread; 4 eggs, poached; salt and pepper; For Hollandaise; 2 extra yolks; squeeze lemon juice

Preparation info

For
4

Difficulty
Easy

Appears in

Poor Cook

By Susan Campbell and Caroline Conran

Published 1971

About

Ingredients

4 eggs, poached
For Hollandaise
2 extra yolks
squeeze lemon juice

Pescatarian
Breakfast
Brunch

Method

Spread a layer of haddock purée on each piece of fried bread, put a poached egg on top and pour the Hollandaise sauce over. Serve straight away. This was originally made with salt cod, never with ham (though that can be nice too), as it was a Lenten dish.