A creamy and comforting breakfast or brunch. All the ingredients in this recipe were put on this earth to make you happy. This takes a little organisation and timing but well worth the effort as the result elicits a lot of yums, mmms and OMGs. This recipe serves 4 people.
6 large free range eggs
4 pages of Smoked Salmon
2 avocado pears
Chives chopped finely
Toasted sesame seeds (optional)
4 slices sourdough toasted (on the griddle iron if you have one)
100g unsalted butter
1 tbsp fresh lemon juice
1 tsp dijon mustard
pinch of salt
1. Mash avocado in a bowl and season
2. Separate smoked salmon into roses ready for assembly
3. Slice the bread and griddle to achieve char marks and leave in a heat oven at 100 degrees C until needed. Cut 4 squares of cling film and oil on one side and insert them into 4 cups, crack the eggs into the cling film cup and tie the end to form little sacks.
4. Make the Hollandaise: Separate egg yolks and tip into a glass heat resistant bowl, add the lemon juice and mustard. In a saucepan add water and bring to a simmer on the hob.
5. Melt the butter gently in a separate saucepan
6. When the water starts simmering place your bowl with the egg mixture to fit snugly over the saucepan and begin whisking. Be careful not to let the temperature get too high and lift off the steam from time to time. Add the melted butter slowly in a constant stream whisking all the time. The sauce will thicken after a few minutes. Remove from the heat and add a pinch of salt.
7. Bring another saucepan to the boil and gently drop your little egg sacks into the water. Poached your eggs for 7 and a half minutes.
8. Whilst the eggs poach, build your creation: First toast on a plate, then avocado mash, then salmon roses. Cut the poach eggs out of the little sacks and balance on the salmon, then spoon over the Hollandaise sauce so that it cascades over the edges. Top with chives and sesame seeds.