Eggs Hemmingway / Royale
A delicious rich breakfast dish with smoked salmon and Hollandaise sauce
Ingredients
- 4 free-range Eggs
- 2 slices Sun-blush Tomato Sourdough
- 160 gram quality Smoked Salmon
- ½ batch Hollandaise Recipe
- 100 g Baby Leaf Spinach optional
- 1 teaspoon White wine vinegar
- Fine Sea Salt and freshly ground Black Pepper
Equipment
- A small heavy-bottomed pan
Instructions
- Bring a large pan of water to the boil, and add the vinegar, then lower the heat to a gentle simmer. Slowly stir the water and create a vortex. Crack an egg into a cup then drop the egg into the centre of the pan.
- Poach for four minutes then remove using a slotted spoon, onto some kitchen paper. Repeat with the remaining eggs.
- Toast the sourdough and top with a little spinach if you want to use it, then lay on the smoke salmon.
- To serve, add the eggs and cover with Hollandaise sauce and season.
Notes
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