Saumon Fumé Recipe
Oeufs pochés sur muffin anglais, délicatement couverts de notre sauce hollandaise maison, servis avec pommes de terre maison assaisonnées et fruits frais
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Ingredients
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For the Eggs Benedict
For the Seasoned Potatoes
For Fresh Fruit
Method
Prepare the Hollandaise Sauce
- 1
Make the Hollandaise Sauce
In a double boiler, melt 100g of butter. In a separate bowl, whisk together egg yolks and lemon juice. Slowly drizzle in the melted butter while whisking continuously until the sauce thickens. Season with salt and a pinch of cayenne pepper.
Cook the Potatoes
- 2
Prepare and Cook the Potatoes
Preheat the oven to 200°C (400°F). Cut the potatoes into wedges, toss them in olive oil, salt, pepper, and paprika. Spread them on a baking sheet and roast for 25-30 minutes or until golden and crispy.
Poach the Eggs
- 3
Poach the Eggs
Bring a pot of water to a gentle simmer and add a splash of vinegar. Crack each egg into a small bowl, then gently slide it into the water. Poach for about 3-4 minutes until the whites are set but the yolk is still runny.
