adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Poached egg and smoked salmon on toasted Turkish bread
Poached egg and smoked salmon on toasted Turkish bread
0 Likes
Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Indulge in a delectable poached egg and salmon on Turkish bread; perfect for breakfast or lunch.
Ingredients:
  • 4 eggs, at room temperature
  • 1/2 Turkish loaf, cut into quarters, toasted
  • 50g baby rocket leaves
  • 8 slices smoked salmon
  • Dill sprigs, to serve
  • 20.00 ml white wine vinegar, plus extra for poaching eggs
  • 4 black peppercorns
  • 1 egg yolk
  • 100g unsalted butter, melted
  • 20.00 ml finely chopped dill
Instructions:
  • Create a fragrant dill hollandaise by simmering vinegar, peppercorns, and shallot on low heat until vinegar reduces by half (about 1-2 minutes). Strain through a fine sieve for a smooth finish.
  • In a bowl, combine the vinegar mixture and egg yolk. Set the bowl over a saucepan of simmering water. Whisk constantly while slowly pouring in the melted butter until thick and creamy. Stir in the lemon juice, dill, salt, and pepper to taste.
  • Pour more vinegar into a deep frying pan filled with water and bring to a boil over high heat. Reduce to low for a gentle simmer. Crack an egg into a small cup. Swirl the water with a large spoon. Carefully drop the egg into the water and poach for 1-2 minutes for a soft poached egg or until desired doneness. Lift out with a slotted spoon onto a plate. Repeat for the rest of the eggs.
  • Assemble the Turkish toast on serving plates by layering rocket leaves, salmon slices, poached eggs, and a dill sprig. Drizzle with hollandaise sauce and serve promptly.

Similar Recipes