Poached egg and smoked salmon on toasted Turkish bread

title="Poached egg and smoked salmon on toasted Turkish bread"
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(2) Rate it

• 0:15 Prep


• 0:10 Cook


• 
  4 Servings


• Capable cooks

Create this satisfying breakfast of poached egg and salmon on turkish bread for breakfast or lunch.

Featured in
Egg recipes, Smoked salmon recipes

Ingredients

• 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

Method

• 
  
  
  Step 1
  
  
  
  
  To make the dill hollandaise, combine the vinegar, peppercorns and shallot in a small saucepan over low heat. Cook for 1-2 minutes or until vinegar reduces by half. Remove from heat and strain through a fine sieve.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Place the vinegar mixture and egg yolk in a medium 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 deep frying pan filled with water and bring to the boil over high heat. Reduce to low and bring to a simmer. Crack an egg into a small cup. Use a large spoon to stir the water to create a whirlpool. Gently slide the egg into the water and poach for 1-2 minutes for a soft poached egg or until cooked to your liking. Use a slotted spoon to transfer to a plate. Repeat with remaining eggs.
  
  
  

  
  

  
  



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

Nutrition

• 1916 kj

  Energy




• 31g

  Fat Total




• 16g

  Saturated Fat




• 2g

  Fibre




• 24g

  Protein




• 341mg

  Cholesterol




• 983.03mg

  Sodium




• 2g

  Carbs (sugar)




• 21g

  Carbs (total)

All nutrition values are per serve

Notes

Turkish bread - Known as pide in Instanbul, we've adopted it as a daily bread. Now, learn to love it even more for its versatility.

• Author: Sarah Hobbs


• Image credit: Steve Brown


• Publication: Notebook:

Source: taste.com.au