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Eggs Benedict w watercress hollandaise


1 egg yolk

1 tbsp warm water

Squeeze of lemon juice

200gms hot melted butter

3 cups of watercress roughly chopped

½ red onion diced

1 tbspn butter

Salt and pepper to season


Mānuka salmon

400gm Salmon

2 tbspn Mānuka honey

1 tbspn salt

(Mānuka wood or wood chips)


To serve

8 poached eggs

8 slices of toasted loaf

1 small bag of baby spinach

2 tbspn chive cut in to match sticks


Salt and pepper to season


For the Hollandaise

Pan fry the red onion until soft and translucent and then add the watercress. Cook until soft this should take around 5mins. Remove from the pan and chop finely

Using an electric hand blender, in a container add the egg yolk, lemon and warm water and begin blending. Continue blending and slowly add in the butter, and the sauce will begin to thicken. Once the butter is combined. Add in spoonfuls of the watercress and onion mix until all combines. Season to your liking. Set aside, you can make a hot water bath and put the container inside to keep the sauce warm


For the Salmon

Rub the salt and honey over the salmon. Prepare your smoker with your Mānuka woodchips or pieces of wood (this can be done in a fish smoker or prepare your wood and coals). If you do not have a smoker you can cook this in the oven for 7mins at 200c. Or smoke the salmon in your smoker until just cooked through

To serve place a small handful of spinach on to your toast and top with the smoked salmon, poached egg. Spoon the watercress hollandaise on top and garnish with the chives and sprinkle of paprika. Season to your liking

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