BREKKY IN BED for Mother's Day

Blogged by: Parkmore Shopping Centre 19 Apr 2016 View comments

4 eggs, at room temperature
1/2 Turkish loaf, cut into quarters, toasted
50g baby rocket leaves
8 slices smoked salmon
Dill sprigs, to serve
Dill hollandaise
1 tablespoon white wine vinegar, plus extra for poaching eggs
4 black peppercorns
1 shallot, finely chopped
1 egg yolk
100g unsalted butter, melted
2 teaspoons lemon juice
1 tablespoon finely chopped dill

Step 1:

Start with the dill hollandaise - combine the peppercorns, vinegar, and shallot in a saucepan over low heat. Cook for 1-2 minutes or until you reduce the vinager by half. Remove from heat and strain.

Step 2:

Place your vinegar mixture and yolk in a heatproof bowl over a saucepan half-filled with simmering water. Use a balloon whisk to whisk while gradually adding the melted butter in a thin, steady stream. Continue whisking until thick and creamy. Add the lemon juice and dill; taste and season with salt and pepper.

Step 3:

Add extra vinegar to a frying pan filled with water and bring to the boil. Reduce and bring to a simmer. Crack one egg into a cup. Use a large spoon to stir the water to create a whirlpool. Slide the egg into the water and poach for 1-2 minutes for a soft poached egg.  Use a slotted spoon to transfer to a plate. Repeat with the rest of the eggs.

Step 4: Place the Turkish toast on serving plates. Top with rocket, slices of salmon, poached eggs and a dill sprig. Spoon over hollandaise sauce and serve.

Get everything you need to make this amazing treat for mum at Chrinside Park's Fruit and Veggie Mart and Coles.


Join The Conversation

comments powered by Disqus
Join us on
Opening hours
Mon - 9am - 5pm
Tue - 9am - 5pm
Wed - 9am - 5pm
Thu - 9am - 5pm
Fri - 9am - 5pm
Sat - 9am - 5pm
Sun - 10am - 5pm
Parkmore Shopping Centre
317 Cheltenham Road
Keysborough VIC 3173
Phone: 03 9798 9494