Holiday Breakfast

Holiday Breakfast

2 eggs
10 ml vinegar
30 g smoked salmon
30 g hollandaise sauce
2 slices of toast bread
5 g balsamic cream
10 g red caviar
30 g spinach
10 ml olive oil
salt pepper
For the Dutch sauce:
4 yolks
250 g butter
1 tbsp white wine vinegar
1 tsp white peppercorns
lemon juice

Step 1
Prepare the hollandaise sauce in advance. Melt the butter over very low heat, remove the foam, cool.
Step 2
Mix the vinegar and pepper in a saucepan, add 4 tbsp. l. cold water. Bring to a boil, evaporate in half and cool.
Step 3
Add the egg yolks to the cooled mixture and whisk vigorously. Place the saucepan in the steam bath and beat until the sauce thickens (it should not drip from the back of the spoon. Remove the pan from the heat and whisk in a thin stream with melted butter at room temperature. Add lemon juice and salt.
Step 4
Prepare poached eggs: pour vinegar into boiling water in a saucepan, use a spoon to make a funnel, gently break an egg into it and cook for a few minutes. Repeat with the second egg.
Step 5
Toast the bread in a toaster. Spread hollandaise sauce on the slices.
Step 6
Put poached eggs on the toast, salt. Put poached eggs, salmon on toast, garnish with red caviar.

Holiday breakfast
Holiday breakfast

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