Poached Egg & Smoked Salmon on Toasted Sourdough Bread - Brumby's Bakery

Poached Egg & Smoked Salmon on Toasted Sourdough Bread


10 min






  • 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


  • Step 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.

  • Step 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.

  • Step 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.

  • Step 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.