Poached Eggs with Hollandaise Sauce and Smoked Salmon
Perfect your poached egg technique and up your breakfast game with this masterclass from James...and did you know you can make them in advance!
Ingredients
- 2 large eggs, fresh
- 1 tsp white wine vinegar
- Salt and pepper
For the Hollandaise sauce:
- 3 egg yolks
- 125g melted butter
- ½ tsp white wine vinegar
- Squeeze lemon juice
To serve:
- 100g spinach leaves, uncooked
- 4 slices smoked salmon
- 4 crumpets toasted
Method
Whisk the eggs in a large glass bowl over a pan of simmering water. Add the vinegar and slowly whisk in the butter. Season and whisk in the lemon juice.
Keep warm over the hot water but take off the heat. To make the poached eggs, bring a large pan of boiling water to the boil, add the vinegar and, using a whisk make a swirl in the centre of the water.
Drop the egg in the centre of the swirl and cook for 2 to 3 minutes.
Using a slotted spoon scoop out the egg and place into a bowl of iced water. Repeat with the other egg.
To serve, plunge the eggs into boiling water for 30 second. Place the salmon onto a toasted crumpet, top with the spinach, a drained egg and hollandaise sauce.
Ingredients
- 2 large eggs, fresh
- 1 tsp white wine vinegar
- Salt and pepper
For the Hollandaise sauce:
- 3 egg yolks
- 125g melted butter
- ½ tsp white wine vinegar
- Squeeze lemon juice
To serve:
- 100g spinach leaves, uncooked
- 4 slices smoked salmon
- 4 crumpets toasted
Method
Whisk the eggs in a large glass bowl over a pan of simmering water. Add the vinegar and slowly whisk in the butter. Season and whisk in the lemon juice.
Keep warm over the hot water but take off the heat. To make the poached eggs, bring a large pan of boiling water to the boil, add the vinegar and, using a whisk make a swirl in the centre of the water.
Drop the egg in the centre of the swirl and cook for 2 to 3 minutes.
Using a slotted spoon scoop out the egg and place into a bowl of iced water. Repeat with the other egg.
To serve, plunge the eggs into boiling water for 30 second. Place the salmon onto a toasted crumpet, top with the spinach, a drained egg and hollandaise sauce.
