Eggs Benedict with Smoked Haddock
Eggs Benedict with Smoked Haddock: A special breakfast variation from Rick Stein’s cookbook. Enjoy Hollandaise sauce, poached eggs, and smoked Finnan Haddie on toast. Perfect for a treat!
Ingredients
- 1/4 quantity of Hollandaise Sauce.
- 1 lb Finnan Haddie.
- 10 fl oz milk.
- 3 bay leafs.
- 2 slices onion.
- 6 black peppercorns.
- 1 tablespoon white whine vinegar.
- 4 eggs.
- 2 English muffins.
- Coarsely crushed black peppercorns and
- a few chopped chives, to garnish.
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