The break­fast club

Start the day in style with Sil­vena Rowe’s de­li­cious recipes.

Friday - - Contents -

Prep time: 5 mins Cook­ing time: 20 mins Serves 4 4 eggs 2 tbsp white grape vine­gar 8 smoked sal­mon slices 2 English muffins, halved, lightly toasted and but­tered mi­cro herbs, to serve

FOR THE HOL­LANDAISE SAUCE 2 tsp lemon juice 2 tsp white grape vine­gar 3 egg yolks 125g un­salted but­ter, melted

1 To make Hol­landaise sauce, in a bowl, whisk to­gether lemon juice, vine­gar and egg yolks un­til light and frothy. Place bowl over a pan of sim­mer­ing wa­ter and whisk un­til mix­ture thick­ens. Grad­u­ally add but­ter, whisk­ing con­stantly un­til thick. Sea­son to taste and keep warm.

2 To poach the eggs, bring a large pan of wa­ter to the boil and add vine­gar. Lower the heat so the wa­ter is sim­mer­ing gen­tly. Stir wa­ter to cre­ate a slight whirlpool. Crack an egg into a bowl and then slide it into the pan of sim­mer­ing wa­ter. Cook for about 4 mins, then re­move with a slot­ted spoon.

3 Place 2 slices of sal­mon on each half of muf­fin, top with a poached egg, some Hol­landaise and a gar­nish of mi­cro herbs.

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