Smoked Mackerel, Poached Eggs and Hollandaise. Salt and freshly ground white pepper. While the eggs are poaching, simply lightly toast your bread on both sides. Cut your Mackerel in half and evenly portion it on both sides of your toasted bread.

Tom Daley's eggs & hollandaise brunch. 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. You can cook Smoked Mackerel, Poached Eggs and Hollandaise using 10 ingredients and 15 steps. Here is how you achieve that.

Ingredients of Smoked Mackerel, Poached Eggs and Hollandaise

You need 2 of wholemeal rolls or slices of pumperknickel rye bread (anything with some texture to it).
Prepare 4 of smoked mackerel fillets.
You need 4 of eggs.
You need 1 tsp of white distilled malt vinegar.
Prepare of Hollandaise sauce.
Prepare 2 of egg yolks.
You need 1 pinch of salt and black pepper.
You need 2 tsp of fresh lemon juice.
You need 1/3 cup of butter.
You need 1 tsp of white distilled malt vinegar.

Use our foolproof methods for the hollandaise and the poached eggs, and you'll have. While the eggs are cooking, warm the hollandaise sauce and chives in a small pan. 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. Eggs Benedict is my favorite breakfast menu item, and it's super easy to make from home!

Smoked Mackerel, Poached Eggs and Hollandaise instructions

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..

It starts with a toasted english muffin, topped with a slice or two of Canadian bacon, a poached egg, and smothered in traditional Eggs Benedict sauce, called hollandaise sauce. Smoked mackerel kedgeree with soft-boiled eggs. Poached Eggs: Bring a medium saucepan of water to the boil. Add in the white wine vinegar. When they are almost cooked sprinkle them with a little lemon juice.