Smoked Salmon & Poached Eggs with Hollandaise Sauce


This is how we started 2015 in our house. We used the freshest eggs from our own chickens to make the hollandaise sauce and poached eggs. With a luxurious breakfast like this your new year will truly begin to shine.

125g butter
2 egg yolks
Half tsp of white wine vinegar
Splash of ice cold water
3 tsp of lemon juice
Pinch of Maldon sea salt
Pinch of cracked black peppercorn
Pinch of Nutmeg
Smoked salmon
Organic eggs
Melba toast or pancakes

Gently melt 125g of butter in a saucepan. Once melted, use a spoon to skim off the white layer from the surface. Set the warm butter aside, butter must be kept warm.
Put 2 egg yolks into a metal bowl. Add 1/2 tsp of white wine vinegar, a pinch of salt and a splash of ice-cold water. Whisk egg yolk mixture for a few minutes then put the bowl over a saucepan of lightly simmering water and whisk continuously. Make sure saucepan is at a very low heat. This could take up to 5 mins to reach a pale and thick yellow consistency.
Remove from the heat immediately and very slowly whisk in the melted butter. Ensure you pour the butter very slowly into egg mixture and quickly whisk to a rich creamy sauce. If you pour the butter in too quick it will split. Stir in the lemon juice. Season well with salt, pepper and nutmeg. Keep warm for serving. Poach eggs in large frying pan of boiling water. About 2 inches deep should suffice. I find this method works best for multiple eggs as they can’t get lost like in a deep pan. Prepare Melba toast by thinly slicing bread loaf and brown under a grill or toaster. Alternatively you can use pancakes. Place smoked salmon on toast. Top with poached eggs and pour over Hollandaise sauce.


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