Poached Egg & Smoked Salmon on Toasted Sourdough Bread
Prep time 10 min
Cook time 15 min
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.
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
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
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.