01 May Poached Egg with Hollandaise
Foodie Friday: You don’t have to dine out to enjoy your favourite cooked breakfast. With this handy recipe you can enjoy Poached Egg with Hollondaise Sauce at your dining table or kitchen bench.
Prep: 0:10 Mins
Cook: 0:04 Mins
- 3 egg yolks
- 2 tablespoons lemon juice
- 125g butter, melted, hot
- 1/4 teaspoon salt
- 1 tablespoon white vinegar
- 4 x 60g eggs
- 4 plain bagels, halved, toasted
- 100g baby spinach
- 200g smoked salmon
Process egg yolks and lemon juice in a food processor for 10 seconds or until well combined. With the food processor on, slowly add butter through the top funnel, until a thick sauce forms. Spoon sauce into bowl. Season and cover surface with plastic wrap to prevent a skin forming.
Fill a saucepan two-thirds full with cold water. Add salt and vinegar. Bring to the boil. Reduce heat to low so water simmers.
Break 1 egg onto a saucer. Stir water clockwise with a spoon or whisk until a whirlpool forms. Slip the egg into the water. (The whirlpool holds the egg together). Cook, without stirring, for 3 minutes for a soft yolk or 4 minutes for semi-soft. Remove with a slotted spoon.
Place bagels on serving plates. Top with spinach, smoked salmon and egg. Drizzle with hollandaise sauce and serve.
Source link: www.taste.com.au