Main Ingredients
Bread
1 slice
Asparagus
3 stalks
Smoked Salmon
4 slices
Eggs
4
Apple Cider Vinegar
5 ml
Butter
70 g
Lemon Juice
2ml
Salt
3g
Pepper
3g
Accessories
Thyme
Amount
Step by Step
1. First, let's talk about how to make the rich layer of Hollandaise Sauce that will cover the watery eggs. Hollandaise sauce, prepare all the ingredients for the hollandaise sauce
2. Bring the water to a boil in a small saucepan. After it boils, turn the heat down to a simmer and keep it at a slow boil (bubbling, but not boiling vigorously). Place a heatproof container of one egg yolk and a good amount of apple cider vinegar on top of the boiling skillet and whip quickly over water (the bottom of the container should not touch the water in the skillet). Soften the butter by heating it in a separate saucepan and bring it to a slow boil over low heat. (You can skim off any white foam from the boil and remove any white milk solids that settle on the bottom.) Pour slowly in three batches into a heatproof container with the egg yolks. Whip quickly so that it gradually thickens. (Be careful not to add too much butter at a time. Whisk well before adding the next addition.)
3. Whip until the hollandaise sauce thickens, then remove the heatproof container from the pot of boiling water and season with salt and pepper, and lemon juice to taste. The hollandaise sauce is done.
4. Add a pinch of salt and apple cider vinegar (white vinegar works well) to the pot of boiling water. Crack the eggs into a small bowl and slide the eggs against the water into the pot, cooking the eggs usually between 90 and 120 seconds (note that the yolks must be semi-fluid to be tasty and not overcooked). When the poached eggs are cooked, drain the water on paper towels and scatter with a pinch of salt.
5. Toast the whole-wheat bread in a toaster, cook the asparagus in the water, and sprinkle with a pinch of salt for flavor.
Place the garnish on a plate with the garnish of iteration, whole wheat bread, asparagus, smoked salmon, poached egg and a drizzle of hollandaise sauce and a sprinkle of chopped thyme to enhance the flavor.