2020-08-13 / test@t

Smoked salmon and poached eggs with hollandaise sauce

Have a real royal breakfast one Sunday. Delicate slices of smoked salmon, tomatoes, rucola and poached egg. And serve it all up with real hollandaise sauce. Forget about calories and enjoy delicious taste. You deserve it.

Ingredients

100 g smoked salmon
2 large eggs
50 g rucola
100 g cherry tomatoes
3-4 sprigs of dill
1 tbsp. l. capers
1 tbsp. l. vinegar
1 tbsp. l. lemon juice
olive oil
salt, freshly ground black pepper
200 g butter
4 yolks
1 tbsp. l. lemon juice
salt, freshly ground black pepper

STEP-BY-STEP COOKING RECIPE

Step 1

1. Make hollandaise sauce. Melt the butter in a saucepan over low heat and leave for 5 minutes. When the sediment settles to the bottom and the oil becomes transparent, gently pour it into another container and cool completely.

Step 2

2. Prepare a bowl and a suitable water bath pot. Pour enough water into the pot so that it does not touch the bottom of the bowl. Bring water to a boil and reduce heat to low. At this time, in a bowl, combine the yolks, lemon juice, a pinch of salt and pepper. Beat the yolks with a whisk until they lighten and place the bowl in a water bath. Whisking constantly, add 1 tbsp of melted butter to the yolks. l. Pour in the next spoonful of oil only after the previous one has completely mixed with the yolks. When all the butter is mixed in, continue beating the sauce until it thickens. Remove the sauce bowl from the water bath, cover the surface of the sauce with cling film and cool.

Step 3

3. Place the arugula on plates, add the cherry tomato halves, season with a little salt and pepper, drizzle with olive oil and lemon juice. Place smoked salmon slices on top of arugula.

Step 4

4. Chop the dill finely. Rinse the capers in cold water.

Step 5

5. Boil water in a ladle, add salt and vinegar. Break the egg into a cup, use a funnel to twist the water in a ladle and carefully pour the egg into the center. Cook for 2-3 minutes, the protein should grasp completely. Gently remove the egg with a slotted spoon, wait until the water is completely drained, and transfer to the fish. Boil another egg as well.

Step 6

6. Pour the hollandaise sauce over the egg, sprinkle with dill and garnish with capers. Add a pinch of cayenne pepper if desired. Serve immediately.

Cooking time

50m

Servings

Catalog