Chef Justin Robinson
Salmon Eggs Benedict


  1. First make the hollandaise sauce. Put the lemon juice and vinegar in a small bowl, add the egg yolks and whisk with a balloon whisk until light and frothy. Place the bowl over a pan of simmering water and whisk until mixture thickens. Gradually add the butter, whisking constantly until thick – if it looks like it might be splitting, then whisk off the heat for a few mins. Season and keep warm.

  2. To poach the eggs, bring a large pan of water to the boil and add the vinegar. Lower the heat so that the water is simmering gently. Stir the water so you have a slight whirlpool, then slide in the eggs one by one. Cook each for about 4 mins, then remove with a slotted spoon.

  3. Lightly toast and butter the muffins, then put a couple of slices of salmon on each half. Top each with an egg, spoon over some hollandaise and garnish with chopped chives.

Provence, France
Pigoudet Rose "Premiere" Coteaux d'Aix en Provence 2020

The color is pale but shiny pink with expressive aromas of white peach, leech, and a dominant citrus. On the palate, there is a good balance between acidity and fruit with splendid aromatic freshness. Flavors of citrus and peach supported by hints of melon and white fruits. Great as an aperitif!

It goes great with just about every summer dish, from steamed lobster to BBQ ribs.

Majority Grenache blended with Cabernet Sauvignon, Syrah, and Cinsault