Aoraki Smoked Salmon Eggs Benedict
Poaching Perfect Teardrop Eggs
Egg poaching! Easy you say? I've done it thousands of times before! Well you may be right, but just in case you're not, here are some great tips. Besides, if your poached egg doesn't look like a perfect teardrop, there is still room for learning.
Make sure your eggs are as fresh as possible. You can test eggs by sitting them in deep bowl of cool water. If they sit with the length of the egg horizontal, this is about as fresh as you can get. Sitting on their tip is ok but not ideal, they may not yield a good poached egg. Floating on the surface of the water is an egg that is too old to be poached successfully.
Bring a 4 litre pot to the boil with 2 litres water and ¼ cup of white vinegar. Break the eggs into cups then turn down the heat to a slow simmer. Stir the water in circles so that you have a gentle whirlpool then tip the eggs into the slow simmering water. Poach around six to eight at a time and simmer each egg for 3 minutes before scooping out. Drain onto paper towels. Let the water reheat each time before you add more eggs.
- 1 loaf ciabatta
- 8 poached eggs
- Aoraki Smoked Salmon
- 250mls Hollandaise sauce - see my tips and tricks
Slice 8 thick slices from the Ciabatta loaf. Toast lightly until golden brown under the grill then keep warm. Place 2 pieces toast onto 4 plates then arrange the smoked salmon slices on top. Top with eggs then spoon over hollandaise sauce. Garnish plates with dressed roquette leaves and serve immediately.