POACHED DUCK EGG WITH HOT SMOKED SALMON & MUSTARD HOLLANDAISE

Poached duck egg with hot smoked salmon & mustard hollandaise image

The perfect poached egg, served atop delicate smoked salmon with a peppery mustard hollandaise sauce. A decadent brunch treat in anyone's book

Provided by Tom Kerridge

Time 45m

Number Of Ingredients 14

Ingredients

2 x 150g pieces hot smoked salmon
4 duck eggs
splash of white wine vinegar
60g watercress
a little rapeseed oil
2 breakfast muffins , cut in half and toasted
250g butter
30ml cabernet sauvignon
30ml white wine vinegar
20ml double cream
2 large egg yolks
1 tsp snipped chives
1 tsp wholegrain mustard
½ lemon , juiced

Steps:

Heat oven to 180C/160C fan/gas 4. Clarify the butter for the hollandaise by melting it in a small saucepan over a low heat. Spoon off any white froth that comes to the surface, then carefully pour the melted butter into a jug, leaving behind any milky solids at the bottom of the pan.
To make a reduction for the hollandaise, gently simmer the wine and vinegar in a small saucepan until reduced to a glaze (it should be around 1-2 tsp), then pour in the double cream and briefly whisk with a balloon whisk. Tip the cream into a small heatproof bowl. Bring two large saucepans of water to a simmer (one for the hollandaise, the other to poach the eggs). Whisk in the egg yolks, then set the bowl over one of the pans of simmering water, making sure the water doesn't come in contact with the bottom of the bowl. Keep whisking for 2-3 mins until thick and aerated. Ladle the clarified butter into the bowl, whisking as you pour. If your mixture looks a bit greasy, or is thickening too much, add a splash of water. Once all the butter has been incorporated, add the chives, mustard and lemon juice, and keep warm.
Put the salmon on a baking tray in the oven to gently warm through while you poach the eggs. Add a splash of vinegar to the pan of simmering water, give a little swirl, crack the eggs into a cup, then tip into the water, one at a time. Poach the eggs for 3-4 mins. Lift them from the water with a slotted spoon, drain on kitchen paper and season.
To serve, dress the watercress in a little rapeseed oil and put on each half of the toasted muffin. Flake over the warm salmon. Lay the poached eggs on top, then spoon over the hollandaise sauce (add a splash of water if it's thickened).

Nutrition Facts : Calories 909 calories, Fat 76 grams fat, SaturatedFat 39 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 36 grams protein, Sodium 1.4 milligram of sodium