RECIPE OF THE WEEK
Why go out for brunch when you can create this mouth-watering weekend meal in under 30 minutes at home?
Poached egg and smoked salmon on toasted sourdough bread.
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.
Recipe available from the Brumby’s Bakery website, click here for ingredient list
Offer ends: Friday 31st of August 2018