I first tried this dish at Cafe Rocca in Bowral, where it was listed as 'Eggs Nova Scotia'. As we were about to embark on a trip to Nova Scotia, it was a must-try! Their poached eggs and smoked salmon on toast, smothered with Hollandaise sauce, turned out to be excellent and I've eaten it on many subsequent visits. Turns out the same (or similar) breakfast feast is also known by several other names, such as Salmon Eggs Benedict (at cafes in NSW and the ACT) and Eggs Royale at cafes in Victoria. It comes in a range of variants – some places serve it with wilted baby spinach, asparagus spears or crispy capers; I've also seen it served on Italian toast, English muffins, sourdough bread and bagels. Yum!
Anyway, here's a simple, easy recipe for Hollandaise sauce:
2 large egg yolks
2/3 tablespoon of lemon juice
80 grams of butter
1 tablespoon of cold water
salt and pepper to taste
Place everything but the butter into a blender, and blend for about 30 seconds till light and creamy. Melt the butter in a microwave and while the blender is running, gradually add the hot butter. Continue blending for about 30 seconds after you add the last of the butter. Keep sauce warm until ready to use in a bowl over simmering water, or if making for later, store covered in the fridge. Sauce can be reheated by microwaving on high for 20 to 30 seconds and then whisking vigorously. If it separates, add a dash of boiling water and whisk until it recombines.
STOP PRESS! Just discovered yet another name for the smoked salmon, poached eggs, and Hollandaise combo – 'Eggs Atlantic'. Anyway, whatever you want to call it – enjoy.