Salmon Egg Benedict

For Egg

Poached 2 egg in water with 1 tsp vinegar and 1/8 tsp salt.

For Hollandaise Sauce

On a double boiler place a bowl and add 1 egg yolk,1/3 tsp lemon juice,1/8 tsp salt,1/8 tsp black pepper powder and 1 tbsp melted butter whisking it regularly.

Whisk it well till it thickens to a pale yellow sauce.

For Salmon Egg Benedict

Cut 2 brown bread slices with round cutter and toast with 1/4 tsp butter. Remove on a plate

Cook 60g salmon slice with 1/4 tsp butter and place over the bread slice.

Place the 2 poached eggs on top and drizzle hollandaise sauce.

Give a Nestle Twist by adding white sesame seeds.

Serve