Serves: 4 (if you’re sharing!)
Preparation time: 40 minutes
Cooking time: 30 minutes
• 8 slices baguette, lightly toasted
• 80g smoked salmon
• 200g cherry tomatoes, grilled in olive oil, salt and pepper
• 8 medium free-range eggs
• 250ml butter
• 60ml white wine vinegar
• 6 peppercorns
• 1 bay leaf
• 4 egg yolks
1. First make the Hollandaise sauce Melt the butter and pour into a measuring jug. Boil the vinegar and spices in a small saucepan until reduced by half. Strain the vinegar and add to the yolks in a large metal mixing bowl. Place the bowl on top of a pot of boiling water on the stove, ensuring that the water doesn’t touch the bowl. Beat until light and fluffy. Now gradually beat in the butter until thick and glossy. Flavour with salt and pepper; chopped spring onions and dill also complement salmon beautifully.
2. Poach the eggs Fill a large, shallow pot with enough water to cover the eggs, and add a dash of vinegar. Bring to the boil then lower the heat so the water simmers slowly.
Break the eggs into a bowl, one by one, then lower the bowl carefully into the water and let the eggs slip out. The water shouldn’t boil too rapidly, or the albumin will spread too far out.
Cook until the whites set but the yolks are still soft.
Remove with a slotted spoon.
3. To serve Top each slice of bread with a sliver of salmon, followed by a poached egg, a teaspoon of Hollandaise sauce and a few grilled tomatoes. Enjoy immediately.