BLANCHED ASPARAGUS - POACHED EGG - FRESH SMOKED SALMON
Believe it or not, for many years poached eggs were just getting me every time. They were busting, or just generally not great ... It was really only once I started looking after chickens that I started to get the hang of making them. I think even as a chef I'd been taught to create a vortex in the water then pop the egg into the middle, but if you're cooking for lots of people, that's a pain. So this new way guarantees a perfectly poached pouch of egg every time. The exciting thing is that by simply tying the egg up in cling film with a few herbs you can flavour the eggs and have confidence they're going to cook all right.
Provided by Jamie Oliver
Categories Mains Jamie's Great Britain Eggs Dinner Party Father's day Mother's day St. George's Day
Yield 4
Number Of Ingredients 9
Steps:
- Half-fill a medium-large saucepan with water, season generously with salt and bring to the boil. Instead of putting a lid on, put a large bowl on top but don't let it touch the water. Put the butter, a pinch of salt and pepper and the juice of 1 lemon into the bowl.
- This is going to sound cheffy, but it's simple, so bear with me ... Tear off 8 sheets of good- quality cling film, each roughly 40cm square. Get yourself 4 teacups or small bowls and rub the rims with olive oil. Place a double layer of cling film on top of each one and carefully push it in so that it snugly lines the cups. Use your finger to lightly oil the inside - this will help your egg come out easily at the end. Put a tiny pinch of salt, pepper and chilli flakes into each cup then pick the celery and tarragon leaves and divide them between the cups too - try to help these flavours to spread up the sides, if you can.
- Carefully crack the egg into the cling film, then gently push the yolk down so the egg white surrounds it (without it breaking). Bring the cling film up into a bundle, then tie it in a knot and try to squeeze the knot down so it creates a perfect pouch and seals it (imagine a goldfish in a fairground plastic bag).
- Once the water is boiling, remove the bowl (the butter should be melted now) and place your eggs in the water along with the asparagus. It takes between 5 and 6 minutes at a gentle simmer for a large egg. Place the bowl or a lid back on top and after 3 or 4 minutes remove the asparagus to the bowl of lemony butter and quickly toss.
- Meanwhile, arrange 2 pieces of smoked salmon on each plate. Pull out one of your eggs after 5 minutes and have a little feel (it should have a similar texture to fresh mozzarella). If it still seems undercooked, pop it back in for another minute or so.
- Neatly divide the asparagus between your plates. Cut off the cling film knots with a pair of scissors, peel away the rest, then carefully lift the eggs with a tablespoon and serve them right on top of your asparagus. If you've done a good job, not only will you have perfect poached eggs, but the herbs and seasonings will have cooked into the egg and become one, like a stained glass window, which is really cute. Poke a knife into the egg to let the yolk run, and serve with wedges of lemon on the side.
Nutrition Facts : Calories 290 calories, Fat 20 g fat, SaturatedFat 7 g saturated fat, Protein 26 g protein, Carbohydrate 2 g carbohydrate, Sugar 2 g sugar, Sodium 1.3 g salt, Fiber 2.1 g fibre
SMOKED SALMON DILL EGGS BENEDICT
Despite the absence of the traditional hollandaise sauce, this smoked salmon eggs benedict is really, really good.
Provided by Chef John
Categories 100+ Breakfast and Brunch Recipes Eggs Breakfast Sandwich Recipes
Time 20m
Yield 2
Number Of Ingredients 13
Steps:
- Stir butter, dill, lemon zest, cayenne pepper, salt, and black pepper in a bowl until combined. Set aside.
- Fill a large saucepan with 2 to 3 inches of water and bring to a boil over high heat. Reduce heat to medium-low, pour in vinegar and a pinch of salt. Crack an egg into a bowl then gently slip the egg into the water. Repeat with remaining eggs. Poach eggs until whites are firm and yolks have thickened but are not hard, 4 to 6 minutes. Remove eggs from water with a slotted spoon, dab on a kitchen towel to remove excess water, then transfer to a warm plate.
- Generously spread each English muffin half with dill butter. Top with a layer of smoked salmon, then 1 poached egg. Season with cayenne pepper, salt, and black pepper to taste. Garnish with a dill sprig and serve.
Nutrition Facts : Calories 527.6 calories, Carbohydrate 27 g, Cholesterol 399.6 mg, Fat 35.3 g, Fiber 0.2 g, Protein 26.3 g, SaturatedFat 18 g, Sodium 1297.7 mg, Sugar 0.7 g
POACHED EGGS AND SMOKED SALMON WITH DILL BEARNAISE
This is a variation on traditional Eggs Benedict. Toast Crumpets or English muffins, with the cut side up, under the broiler for two to three minutes.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 11
Steps:
- Fill a large saucepan with water; bring to a boil. In a small saucepan, combine vinegar, wine, peppercorns, and shallot. Place over medium-high heat; cook until almost all the liquid is evaporated, about 2 minutes. Add 2 tablespoons water; reduce heat to low.
- Add yolks; whisk until thickened, about 4 minutes. Turn off heat; whisk in the butter until fully incorporated and the sauce thickens, about 3 minutes. Season with salt. Strain sauce into a medium heat-proof bowl; discard solids. Stir in dill. Keep bearnaise warm over very gently simmering water, whisking occasionally.
- Fill a shallow dish with warm water. Reduce heat under saucepan to medium, so water is just simmering. Break one egg at a time into a small heat-proof bowl. Gently tip bowl into water; carefully slide in egg. Repeat until all eggs are in saucepan.
- When first eggs become opaque, begin to remove them with a slotted spoon, in the order in which they were added. This process should take about 3 minutes. Transfer the eggs to the dish of warm water.
- Divide salmon into 8 portions; place each over a half of a toasted crumpet. Using a slotted spoon, remove eggs from warm water; set the spoon, with the egg inside, briefly on a clean cloth to drain. Gently place 1 egg on each crumpet; spoon dill bearnaise over the top. Serve two crumpet halves to each person, and garnish with snipped dill.
EGGS BENEDICT WITH SALMON
Smoked salmon and rye bread add a new twist to the traditional eggs Benedict. Sauce can be set aside at room temp for up to one hour. When ready to serve, reheat gently in double boiler.
Provided by dakota kelly
Categories 100+ Breakfast and Brunch Recipes Eggs Breakfast Sandwich Recipes
Time 1h
Yield 8
Number Of Ingredients 13
Steps:
- To make the sauce: In the top of a double boiler, whisk together yogurt, lemon juice, egg yolks, mustard, salt, sugar, pepper and hot sauce. Cook over simmering water while stirring constantly, for 6 to 8 minutes, or until sauce is thick enough to coat the back of the spoon.
- In a large stock pot heat 2 quarts of salted water to a boil. Carefully break the eggs one at a time into the boiling water. When all the eggs have been added, reduce the heat to medium. When the eggs float to the top, remove them with a slotted spoon and let drain briefly.
- To assemble final dish: Toast bread slices and place on warm plates. Top each piece of toast with a slice of smoked salmon and a hot poached egg. Drizzle with yogurt sauce; garnish with parsley and capers.
Nutrition Facts : Calories 223.2 calories, Carbohydrate 18.1 g, Cholesterol 270.7 mg, Fat 9.3 g, Fiber 1.9 g, Protein 16.4 g, SaturatedFat 2.8 g, Sodium 617.3 mg, Sugar 3.4 g
POACHED EGGS AND SMOKED SALMON WITH TARRAGON BEARNAISE
A wonderful variation on Eggs Benedict. The Bearnaise sauce is made in the blender, taking the stress out of preparing this dish. The sauce comes out perfectly every time. Using an egg poacher will also make this dish easier to prepare.
Provided by sugarpea
Categories Breakfast
Time 20m
Yield 8 crumpet halves and eggs, 4 serving(s)
Number Of Ingredients 14
Steps:
- Blender Tarragon Bearnaise: Combine ingredients through peppercorns in a small saucepan and simmer over low heat until reduced to 1 T; sieve, let cool and set aside.
- In a blender, blend eggs, water, hot pepper sauce and salt on high speed for 1 minute; with machine running, add butter in a slow, steady stream; sauce should be thickened, if not, process another 20 seconds.
- Add reserved wine reduction to taste and blend; taste and adjust seasoning and add tarragon, blend just to combine; serve immediately or keep warm by submerging blender jar in warm (not hot) water.
- Poached Eggs and Salmon: Poach eggs; plate 2 crumpet halves per person; lay a slice of salmon over each toasted crumpet half; place an egg on top of each and pour bearnaise over.
SMOKED SALMON WITH POACHED EGGS AND ASPARAGUS
A complete light meal (great for brunch!) from "The Farmstead Egg Cookbook" by Terry Golson. It's a simple dish to prepare with a lovely presentation.
Provided by blucoat
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Whisk the dressing ingredients together.
- Assemble this recipe on individual dinner plates. Put a piece of toast on each plate. Arrange the salmon and asparagus on each piece of toast. Top with the egg. Drizzle the dressing over the egg and asparagus. Garnish with dill.
Nutrition Facts : Calories 468, Fat 30.8, SaturatedFat 5.5, Cholesterol 247.9, Sodium 950.7, Carbohydrate 25.5, Fiber 2, Sugar 3.5, Protein 22.5
POACHED EGGS, SALMON AND DILL BERNAISE
Yield serves 4
Number Of Ingredients 12
Steps:
- 1.Fill a large saucepan with water; bring to a boil. In a small saucepan, combine vinegar, wine, peppercorns, and shallot. Place over medium-high heat; cook until almost all the liquid is evaporated, about 2 minutes. Add 2 tablespoons water; reduce heat to low. 2.Add yolks; whisk until thickened, about 4 minutes. Turn off heat; whisk in the butter until fully incorporated and the sauce thickens, about 3 minutes. Season with salt. Strain sauce into a medium heat-proof bowl; discard solids. Stir in dill. Keep bearnaise warm over very gently simmering water, whisking occasionally. 3.Fill a shallow dish with warm water. Reduce heat under saucepan to medium, so water is just simmering. Break one egg at a time into a small heat-proof bowl. Gently tip bowl into water; carefully slide in egg. Repeat until all eggs are in saucepan. 4.When first eggs become opaque, begin to remove them with a slotted spoon, in the order in which they were added. This process should take about 3 minutes. Transfer the eggs to the dish of warm water. 5.Divide salmon into 8 portions; place each over a half of a toasted crumpet. Using a slotted spoon, remove eggs from warm water; set the spoon, with the egg inside, briefly on a clean cloth to drain. Gently place 1 egg on each crumpet; spoon dill bearnaise over the top. Serve two crumpet halves to each person, and garnish with snipped dill.
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