Poached Eggs w/ Smoked Salmon, Avocados, & Hollandaise
Difficulty: Easy2
servings15
minutes3
minutesNow that you've mastered poaching eggs at home, you can take this a step further by making your own cafe-style brunch at home. Do not be intimidated by making your own hollandaise sauce - it's a cinch to put together, especially if you're using an immersion blender. And don't worry about it splitting, read the notes section below and you can't go wrong. That tiny amount of dijon called for also adds an extra layer of precaution for a smooth, un-split sauce! Layer upon layer of protection. But if it splits, also refer to notes below, and remember, it ain't the end of the world. No one died. hahaha
Honestly, the hardest part about this whole thing is probably timing it such that your avocados are perfectly ripe come showtime. Those damn avocados never listen!
P/s: I live in a very small household, so the recipe for the hollandaise sauce (just 1 yolk) reflects that, but feel free to double or triple it to make a bigger batch if you're feeding more people.
Ingredients
- Hollandaise sauce
1 yolk
1/2 teaspoon Dijon mustard
2 teaspoons lemon juice
Pinch of salt
60g unsalted butter, melted, still warm
Cayenne pepper, to sprinkle
- To finish the dish
Poached Eggs
Smoked Salmon Slices
Toast
Avocados, smashed
Lemon wedges, to serve
Black pepper
Directions
- Making the Hollandaise Sauce:
- For the sauce, add the egg yolk, dijon, and salt into a bowl or container - use one that fits your immersion blender.
- Slowly trickle in the melted butter, bit by bit, as you switch the blender on, making sure to properly emulsify the mixture first, before adding more butter. So really trickle it in slowly for the first half of the melted butter. If in doubt, or in fear, the slower the better. You can go a little crazier for the remainder of the butter - it'll be okay!
- Once the mixture is blended up, season to taste with lemon juice and cayenne pepper. Add more salt if desired. Set aside.
- Assembling the Dish
- Get ready your poached eggs.
- While your eggs are poaching, toast up some slices of hearty bread.
- To serve, lay each slice of toast on your plate. Smear with the smashed up avocados. Squeeze some lemon over, and sprinkle flakey salt.
- Drape some smoked salmon slices over.
- Gently, place a poached egg on top of each toast.
- Drizzle with the hollandaise sauce, and sprinkle with cayenne pepper. Brunch at home is served!
Notes
- For how to poach an egg: https://aroundthediningtable.com/how-to-poach-an-egg/
- If you don't have an immersion blender, you can still make the sauce, just use some elbow grease, aka your own muscle strength, and a whisk. Same goes, trickle in the butter really slowly, bit by bit, trickling and whisking as you go along. Go reaaallly slowly initially (first 30ml or so of the melted butter) so it doesn't split.
- We trickle the butter in slowly at first so the mixture doesn't break//split. This helps the separate mixtures come together initially. After it's stabilized, you get more leeway to go a little faster. At teh end of it, you want a creamy, well-emulsified, cohesive sauce draping over your beautiful poached eggs.
- To further prevent it from splitting, there's also a tiny amount of dijon mustard (contains natural lecithin), which helps encourage everything to stay creamy together.
- In the event that it DOES split, no big deal, just blend it up again with your immersion blender on high, until everything comes together once more! If it still doesn't come together no matter what you do, just make another batch (AND READ THE NOTES AGAIN), and pretend it didn't happen. >.<
- If you're worried about consuming raw yolks, make sure your butter is still warm while making the sauce. The heat from the butter will "Cook" the egg yolks. Alternatively, use fresh, pasteurized eggs to make this.
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