Eggs Norwegian Recipe
smoked salmon, tomato hollandaise
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Poached eggs & assembly
Tomato hollandaise
Method
Tomato hollandaise
- 1
Clarify butter
Cut the unsalted butter into pieces and melt gently in a small saucepan over low heat until fully liquid. Skim foam and gently pour off clear butter fat into a heatproof container, leaving milk solids behind. Keep warm (around 60–65°C) but not hot.
- 2
Prepare egg yolks
In a heatproof bowl (or top of a double boiler) whisk together the 3 egg yolks, lemon juice, and warm water until slightly thickened and pale. Place the bowl over (not touching) simmering water and whisk constantly until mixture reaches about 60°C and is warm and slightly thickened. Do not let it scramble.
- 3
Emulsify
Remove the yolk bowl from the heat. Very slowly, drop by drop at first, then in a thin steady stream, whisk the warm clarified butter into the yolks until the sauce is smooth and emulsified. If sauce becomes too thick, whisk in a teaspoon of warm water to loosen. If it splits, whisk in a teaspoon of cold water to help re-emulsify and then continue slowly adding butter.
- 4
Season and add tomato
Whisk in the tomato paste until fully incorporated and the sauce has a pale salmon color. Season with 1/2 tsp salt and 1/8 tsp white pepper or a pinch of cayenne. Taste and adjust acidity with a little extra lemon juice if desired. Keep warm (in a bowl over barely warm water) until serving.
Poached eggs & assembly
- 5
Prepare water for poaching
Fill a wide saucepan with 4–5 cm of water, add 1 tsp white wine vinegar and 1 tsp salt, and bring to a gentle simmer (not a rolling boil).
- 6
Toast bases
Split the English muffins (or slice the brioche) and toast until golden. Lightly butter while hot and keep warm on a tray in a low oven (around 90°C).
- 7
Poach eggs
Crack each egg into a small cup. Create a gentle whirlpool in the simmering water with a spoon, then gently slip an egg into the center. Poach for 3–3.5 minutes for a runny yolk or 4–5 minutes for a firmer yolk. Remove with a slotted spoon and drain briefly on paper towel. Repeat with remaining eggs, maintaining gentle simmer and refreshing water temperature as needed.
- 8
Assemble plates
Place 1 toasted muffin half on each of 2 plates (or 2 halves per plate if serving 4). Top each muffin with about 30 g smoked salmon folded into a nest. Place a poached egg on top of the salmon. Spoon 2–3 tablespoons of warm tomato hollandaise over each egg so it drapes over the sides.
- 9
