Poached Egg & Smoked Salmon on Toasted Sourdough Bread

Prep time 10 min

Cook time 15 min

Makes 4

Why go out for brunch when you can create this mouth-watering weekend meal in under 30 minutes at home?  Serve with our new authentic Sourdough.

Prep time 10 min
Cook time 15 min
Makes 4

Ingredients

1/2 Brumby’s sourdough loaf, cut into thick slices, toasted

4 eggs, room temperature

50g baby rocket

8 slices smoked salmon

Dill sprigs to serve

Hollandaise Ingredients:

1 tablespoon white vinegar, plus extra for poaching eggs

4 black peppercorns

1 shallot, finely chopped

1 egg yolk

100g unsalted butter, melted

2 teaspoons lemon juice

2 tablespoon finely chopped dill

Method

1. To make the dill hollandaise, combine the vinegar, peppercorns and shallot in a small saucepan over low heat. Cook for 1-2 minutes or until vinegar reduces by half. Remove from heat and strain through a fine sieve.

2. Place the vinegar mixture and egg yolk in a medium heatproof bowl over a saucepan half-filled with simmering water. Use a balloon whisk to whisk while gradually adding the melted butter in a thin, steady stream. Continue whisking until thick and creamy. Add the lemon juice and dill; taste and season with salt and pepper.

3. Add extra vinegar to a deep frying pan filled with water and bring to the boil over high heat. Reduce to low and bring to a simmer. Crack an egg into a small cup. Use a large spoon to stir the water to create a whirlpool. Gently slide the egg into the water and poach for 1-2 minutes for a soft poached egg or until cooked to your liking. Use a slotted spoon to transfer to a plate. Repeat with remaining eggs.

4. Place the Sourdough toast on serving plates. Top with rocket leaves, salmon slices, poached eggs and a dill sprig. Spoon over hollandaise sauce and serve immediately.

Prep time 10 min

Cook time 15 min

Makes 4

Ingredients

1/2 Brumby’s sourdough loaf, cut into thick slices, toasted

4 eggs, room temperature

50g baby rocket

8 slices smoked salmon

Dill sprigs to serve

Hollandaise Ingredients:

1 tablespoon white vinegar, plus extra for poaching eggs

4 black peppercorns

1 shallot, finely chopped

1 egg yolk

100g unsalted butter, melted

2 teaspoons lemon juice

2 tablespoon finely chopped dill