Wilt the spinach in a pan with a knob of butter until heated through and season with some salt and freshly ground black Place the haddock on a warm bagel if you wish, topped with a poached egg and hollandaise sauce. Stir in the mackerel and continue to cook until the eggs are creamy and the mackerel has warmed through. Tom Daley's eggs & hollandaise brunch.
Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, smoked mackerel, poached eggs and hollandaise. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Smoked Mackerel, Poached Eggs and Hollandaise is one of the most well liked of recent trending meals in the world. It’s simple, it is quick, it tastes delicious. It is appreciated by millions every day. Smoked Mackerel, Poached Eggs and Hollandaise is something that I’ve loved my whole life. They’re nice and they look wonderful.
To get started with this recipe, we must first prepare a few components. You can cook smoked mackerel, poached eggs and hollandaise using 10 ingredients and 15 steps. Here is how you can achieve that.
The ingredients needed to make Smoked Mackerel, Poached Eggs and Hollandaise :
- Prepare of wholemeal rolls or slices of pumperknickel rye bread (anything with some texture to it).
- Take of smoked mackerel fillets.
- Get of eggs.
- Prepare of white distilled malt vinegar.
- Prepare of Hollandaise sauce.
- Take of egg yolks.
- Make ready of salt and black pepper.
- Take of fresh lemon juice.
- Make ready of butter.
- Make ready of white distilled malt vinegar.
Eggs Benedict is a brunch classic, and smoked salmon is a welcome addition to any morning table. The dill hollandaise brightens up the plate, while the fatty, smoky salmon supports the tart hollandaise. Use our foolproof methods for the hollandaise and the poached eggs, and you'll have. Once the poached eggs are cooked to your liking, lift them out with a slotted spoon and drain on a paper towel if desired, before transferring to each bowl.
Instructions to make Smoked Mackerel, Poached Eggs and Hollandaise :
- Put the egg yolks in a food processor and add salt and pepper. Whiz for about 10 seconds..
- Put lemon juice and vinegar in a jug and microwave for 20 seconds..
- Pour it into the food processor while whizzing again..
- Melt the butter in the same jug for 40-45 seconds in the microwave.
- Pour the melted butter slowly into the processor while it whizzes, and whiz until frothy and smooth..
- Put a bowl over a saucepan, with about an inch of water in it, onto a medium heat..
- Transfer the sauce into the bowl and whisk it until it is thick and thoroughly warmed. Remove from the saucepan and set aside..
- Top up the water in the pan until it is almost full and put it on a high heat. Add the vinegar and bring it to the boil..
- Break the eggs into ramekins ready to drop into the water..
- Put the mackerel fillets on a microwaveable plate, cover them with plastic wrap..
- Microwave them for 1 and a half – 2 minutes, then uncover them, turn them over, cover them, and microwave them for another 30 seconds -1 minute.
- When the water in the pan is boiling, drop in the eggs then bring back up to boiling point and immmediately drop the heat to a simmer and poach the eggs for two minutes.
- Take the mackerel fillets out of the microwave, remove the skin and place the fillets, broken up if you like, onto the split rolls or rye bread slices..
- Use a slotted spoon to remove the poached eggs from the water, using a tea towel underneath the spoon to absorb any water..
- Place the eggs on top of the mackerel, and spoon over spoonfuls of the Hollandaise and serve..
Top each with a poached egg, and spoon a generous amount of hollandaise over the top. Garnish with finely chopped fresh chives. Top with soft-boiled eggs and plenty of spices. Poached Eggs: Bring a medium saucepan of water to the boil. Add in the white wine vinegar.
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