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Ingredients

Main Ingredients

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:

  1. Separate the eggs and drop the yolks into a bowl.

  2. Add tarragon.

  3. Drizzle white wine vinegar from the bottle, into the bowl, while beating.

  4. Slowly pour the butter into the bowl while still beating.

  5. Season with salt and pepper and set aside.

For the eggs:

  1. Drizzle vinegar into a pot of simmering water and swirl the water

  2. Crack each egg into a small bowl and pour egg into swirling water. Cook for 2-3 minutes.

  3. Remove egg with a slotted spoon.

  4. Place a few spinach leaves onto toast, add salmon and place poached egg on top

  5. Spoon over the hollandaise, and sprinkle with chives.

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