Elevated Michelin Star English Breakfast: A Cinematic Culinary Experience

Allergens

Eggs, Fish (Salmon)

Ingredients

• 2 slices of sourdough bread
• 4 large eggs
• 4 oz. smoked salmon
• 2 cups mixed wild mushrooms (chanterelle, shiitake, and oyster)
• 1 cup cherry tomatoes
• 2 cups baby spinach
• 1/2 cup hollandaise sauce
• 1 oz. truffle shavings
• 1 oz. capers
• 1 tbsp. unsalted butter
• Salt and pepper, to taste
• Olive oil, for frying
• Fresh chives, for garnish

Instructions

1. Begin by preparing the hollandaise sauce according to your preferred recipe or use a high quality store bought version. Set aside.
2. Slice cherry tomatoes in half and season with salt and pepper.
3. In a non stick pan, heat olive oil over medium heat. Add sliced cherry tomatoes and cook until softened and slightly caramelized, about 5 minutes. Remove from pan and set aside.
4. Clean mixed wild mushrooms and slice larger varieties into thick strips, leaving smaller ones whole. In the same non stick pan, heat butter over medium heat. Add mushrooms and sauté until tender and slightly golden, approximately 7 minutes. Season with salt and pepper to taste. Remove from pan and set aside.
5. Poach eggs in a separate pot of simmering water for about 3 minutes or until the whites are fully set but yolks remain soft. Remove with a slotted spoon and set aside.
6. Toast sourdough bread slices to desired level of doneness.
7. Assemble the English breakfast on two plates: Place one slice of toast on each plate, top with baby spinach, sautéed mushrooms, poached eggs, and smoked salmon. Drizzle hollandaise sauce generously over the top.
8. Garnish with truffle shavings, capers, and fresh chives. Serve immediately.

Chef’s Insight

The combination of classic English breakfast ingredients with gourmet elements creates a unique culinary experience that is both familiar and innovative.

Notes

This recipe can be customized with additional ingredients such as black pudding, bacon, or sausages for a more traditional experience.