Ingredients
Main Ingredients
15ml of Wellington's White Wine Vinegar
15ml chopped tarragon
2 PnP Extra Large Free Range Eggs, at room temperature
200g of President Salted Butter
1 dash of Cerebos Iodated Table Salt
For Serving
8 PnP Extra Large Free Range Eggs
1 packet PnP smoked Norwegian Salmon, (100g)
1 cup of PnP English Spinach, (90g)
1 loaf PnP sourdough bread, thickly sliced and toasted
1 bunch fresh chives, finely chopped
1 bunch of PnP Imported Fresh Asparagus, blanched
Method
Hollandaise:
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Separate the eggs and drop the yolks into a bowl.
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Add tarragon.
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Drizzle white wine vinegar from the bottle, into the bowl, while beating.
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Slowly pour the butter into the bowl while still beating.
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Season with salt and pepper and set aside.
For the eggs:
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Drizzle vinegar into a pot of simmering water and swirl the water
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Crack each egg into a small bowl and pour egg into swirling water. Cook for 2-3 minutes.
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Remove egg with a slotted spoon.
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Place a few spinach leaves onto toast, add salmon and place poached egg on top
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Spoon over the hollandaise, and sprinkle with chives.
