Ingredients:
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1/2 Brumby’s sourdough loaf, cut into thick slices, toasted
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4 eggs, room temperature
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50g baby rocket
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8 slices smoked salmon
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Dill sprigs to serve
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Hollandaise Ingredients:
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1 tablespoon white vinegar, plus extra for poaching eggs
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4 black peppercorns
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1 shallot, finely chopped
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1 egg yolk
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100g unsalted butter, melted
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2 teaspoons lemon juice
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2 tablespoon finely chopped dill
Method:
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Step 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.
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Step 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.
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Step 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.
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Step 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.
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.
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.
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.
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.
