Green Eggs & Ham with Soldiers
A fun dish for the kids (and big kids!). Perfect for a weekend brunch.
Time: 5 Mins
Servings: 2
Difficulty: Easy
Ingredients
2 slices Brumby’s multigrain bread, toasted, cut into ‘soldiers’
4 eggs
1/4 cup skim milk
3 teaspoons basil pesto
100g 97% fat-free shaved ham
Instructions
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.
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