Luxurious Australian Breakfast Feast: Poached Eggs on Toasted Brioche with Smoked Salmon, Avocado, and Lemon Hollandaise

Allergens

Eggs, Gluten (in brioche)

Ingredients

• 4 large fresh eggs
• 4 slices of brioche bread
• 8 oz smoked salmon, thinly sliced
• 2 ripe avocados, sliced
• 1 cup fresh spinach leaves
• 1 lemon
• 1/2 cup unsalted butter
• 4 tablespoons all
• purpose flour
• 3 large egg yolks
• 2 tablespoons water
• Salt and pepper, to taste

Instructions

1. a. Begin by preparing the lemon hollandaise sauce. In a heatproof bowl over a double boiler, whisk together the egg yolks, butter, flour, and a pinch of salt until well combined. b. Continuously whisk the mixture over the double boiler until it thickens and doubles in volume. Remove from heat and set aside. c. Squeeze the juice of half a lemon into the sauce, stirring constantly to avoid curdling. Taste and adjust the seasoning if needed. d. Cover the bowl with plastic wrap, pressing it directly onto the surface of the sauce to prevent a skin from forming. Set aside until ready to use. e. Toast the brioche slices in a toaster or oven until golden brown. f. Fill a wide, shallow pan with water and bring it to a simmer. Add a splash of white vinegar to help the eggs cook properly. g. Crack one egg at a time into a small dish, then gently slide it into the simmering water. Cook for 3 4 minutes, or until the whites are set but yolks remain runny. Remove with a slotted spoon and drain on paper towels. h. Assemble the dishes by placing a slice of toasted brioche on each plate, followed by a layer of fresh spinach leaves, sliced avocado, and then a generous portion of smoked salmon. i. Top with a poached egg and drizzle liberally with lemon hollandaise sauce. Season with salt and pepper to taste.

Chef’s Insight

The key to perfect poached eggs is a gentle simmer and careful handling.

Notes

Serve with freshly squeezed orange juice for a complete breakfast experience.