Homemade Hollandaise with Perfect Poached Egg, Smoked Salmon and Avocado
Hollandaise sauce is one of those things, like soufflés and chocolate fondants, that truly terrifies people. Yes, a hollandaise can split and yes, you do have to be gentle with it and yes, you have to whisk it fairly constantly but I can, hand on heart, assure you that anyone in the world can knock up a hollandaise.
I love breakfast and I really love what I call "weekend food", as in the sort of food you won't necessarily have the time or the inclination to make on a Tuesday morning but that tastes really good and takes a bit more preparation but is totally worth it when you make it at the weekend when you have the time to sit and really enjoy it. This is exactly that sort of food. Plus, what's even better is that this meal is carb-free and it's packed full of nutrients, vitamins and healthy protein so although it tastes like a treat, it's actually really good for you too!
Homemade Hollandaise with Perfect Poached Egg, Smoked Salmon and Avocado
Serves 1
For the poached egg:
500ml boiling water
50ml white wine vinegar
1 egg
For the hollandaise:
50ml white wine vinegar
5 peppercorns
½ shallot, finely chopped
1 bay leaf
1 egg yolk
150g melted butter
salt and freshly ground black pepper
To serve:
½ ripe avocado, stone removed and thinly sliced
smoked salmon
To poach the egg, place the water and vinegar a saucepan and bring to the boil. Reduce the heat to a gentle simmer and swirl the water with a spoon to create a whirlpool effect. Carefully crack the egg into the centre of the whirlpool and poach for three minutes, for a runny yolk, or until cooked to your liking.
To make the hollandaise, place the vinegar, peppercorns, shallot and bay leaf in a small non-reactive saucepan over a high heat. Boil rapidly reducing the volume of liquid to about a tablespoon, then remove from the heat and allow to cool for one minute. Place the egg yolk into a large glass bowl and whisk in the cooled vinegar reduction through a sieve. Gradually add the melted butter, whisking vigorously and continuously. Season, to taste, with salt and freshly ground black pepper.
To serve, place the sliced avocado in the centre of a plate and lay over a few slices of smoked salmon. Place the poached egg on top and pour over the hollandaise, grinding over a bit more black pepper to taste.
TIP: Hollandaise is also a wonderful accompaniment to fish, seafood, asparagus or cured meats.
I love breakfast and I really love what I call "weekend food", as in the sort of food you won't necessarily have the time or the inclination to make on a Tuesday morning but that tastes really good and takes a bit more preparation but is totally worth it when you make it at the weekend when you have the time to sit and really enjoy it. This is exactly that sort of food. Plus, what's even better is that this meal is carb-free and it's packed full of nutrients, vitamins and healthy protein so although it tastes like a treat, it's actually really good for you too!
Homemade Hollandaise with Perfect Poached Egg, Smoked Salmon and Avocado
Serves 1
For the poached egg:
500ml boiling water
50ml white wine vinegar
1 egg
For the hollandaise:
50ml white wine vinegar
5 peppercorns
½ shallot, finely chopped
1 bay leaf
1 egg yolk
150g melted butter
salt and freshly ground black pepper
To serve:
½ ripe avocado, stone removed and thinly sliced
smoked salmon
To poach the egg, place the water and vinegar a saucepan and bring to the boil. Reduce the heat to a gentle simmer and swirl the water with a spoon to create a whirlpool effect. Carefully crack the egg into the centre of the whirlpool and poach for three minutes, for a runny yolk, or until cooked to your liking.
To make the hollandaise, place the vinegar, peppercorns, shallot and bay leaf in a small non-reactive saucepan over a high heat. Boil rapidly reducing the volume of liquid to about a tablespoon, then remove from the heat and allow to cool for one minute. Place the egg yolk into a large glass bowl and whisk in the cooled vinegar reduction through a sieve. Gradually add the melted butter, whisking vigorously and continuously. Season, to taste, with salt and freshly ground black pepper.
To serve, place the sliced avocado in the centre of a plate and lay over a few slices of smoked salmon. Place the poached egg on top and pour over the hollandaise, grinding over a bit more black pepper to taste.
TIP: Hollandaise is also a wonderful accompaniment to fish, seafood, asparagus or cured meats.
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