Poached eggs with cold smoked salmon and Hollandaise sauce is a luxurious breakfast or brunch option that combines the velvety richness of perfectly poached eggs with the delicate, silky texture of cold-smoked salmon. But what truly makes this dish special is the rich and buttery hollandaise sauce which covers the eggs and the salmon adding a luxurious and indulgent touch to every bite.
Ingredients for the Hollandaise sauce:
- 1 egg yolk
- 1 Teasp vinegar
- 125 g melted butter
- Salt
You will also need:
- 2 slices of toasted bread
- 2 fresh eggs
- Cold smoked salmon
Methods:
- Start the recipe by making the Hollandaise sauce.
- Add the butter to a pan and let it melt over low heat.
- Add the egg yolk in a heat resistant bowl and place it over a pot with water, under low heat. It is very important for the bowl to not touch the water and for the water to be under the boiling temperature, otherwise the sauce will turn into scramble eggs.
- Add the white wine vinegar, salt and whisk the egg yolk until it become pale in color, then slowly add the melted butter while whisking continuously. Gradually you will see the sauce getting thicker.
- Next step in our recipe is to poach the eggs.
- In a sauce pan bring water to the near point of boiling, reduce the heat to low, then with the help of a spoon mix the water creating a vortex.
- Drop your egg in the water and let it cook for 4 minutes.
- After its been cooked take it out on a kitchen towel to absorb the water from the egg.
- Serve the eggs on toasted bread with cold smoked salmon and hollandaise sauce.
- Enjoy!
