Chef: Chef Neeta Nagraj, Eggspectations, Jaypee Vasant Continental
Recipe Servings: 2
Commonly, English muffin breads are used but this variation uses normal brown bread. Bread topped with some blanched spinach, smoked salmon, a delicately poached egg and Hollandaise sauce with a pinch of paprika. So let your taste buds go on a roller coaster of flavors with this classic egg dish.
2 slices of brown bread
2 Tbsp blanched spinach
3 slices smoked salmon / chicken or ham
3 tsp Gruyere or processed cheese
2 tsp Hollandaise sauce
A pinch of paprika or red chilli powder
To garnish (Optional):
1 slice of honeydew melon
1 slice of pineapple
1 slice of water melon
1 slice of kiwi fruit
3 pieces blanched asparagus
Heat water in a shallow pan. Reduce to a simmer, as soon as the water comes to a boil.
Gently break two eggs into the water and let them poach for 3 to 4 minutes.
Meanwhile toast the two bread slices and cut them into half so to have four triangles.
Place two triangles of toast in the center of the plate, then place the blanched spinach on top, followed by slices of smoked salmon and poached eggs.
Sprinkle grated cheese. Finish by pouring the hollandaise sauce on the eggs (optional) and sprinkle a pinch of paprika on the sauce.
Arrange the asparagus spears on the plate, garnish with fruits and serve.
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