Eggs Hemingway
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Eggs Hemingway or Eggs Atlantic, or Eggs Copenhagen (also known as Eggs Royale and Eggs Montreal in New Zealand) are a variation upon the classic breakfast dish of eggs Benedict, all of which substitute the traditional cold thick ham for fresh smoked salmon.
most popular in New Zealand Canada and Australia, this dish finished with a squeeze of lemon, would make an absolutely wonderful mothers day gift/ breakfast in bed scenario, (Which, by the way is rapidly approaching march 30th U.K (11th May U.S.A, Canada Australia and New Zealand))
Eggs Benedict's has many variations if this particular one doesn't tickle your taste buds, click on my page for some of them :)
Eggs Hemingway or Eggs Atlantic, or Eggs Copenhagen (also known as Eggs Royale and Eggs Montreal in New Zealand) are a variation upon the classic breakfast dish of eggs Benedict, all of which substitute the traditional cold thick ham for fresh smoked salmon.
most popular in New Zealand Canada and Australia, this dish finished with a squeeze of lemon, would make an absolutely wonderful mothers day gift/ breakfast in bed scenario, (Which, by the way is rapidly approaching march 30th U.K (11th May U.S.A, Canada Australia and New Zealand))
Eggs Benedict's has many variations if this particular one doesn't tickle your taste buds, click on my page for some of them :)
Hollandaise Sauce
To make a Hollandaise sauce you will need :
1 egg yolk
60 g butter
pinch of salt
1/2 teaspoon lemon juice
1/2 teaspoon vinegar white
place Large bowl over a simmering pan of water and turn off the heat.
Melt butter in a pan. Picture 2
whisk eggs in large bowl. Picture 3-4
The eggs yolks should start to thicken.
1 egg yolk
60 g butter
pinch of salt
1/2 teaspoon lemon juice
1/2 teaspoon vinegar white
place Large bowl over a simmering pan of water and turn off the heat.
Melt butter in a pan. Picture 2
whisk eggs in large bowl. Picture 3-4
The eggs yolks should start to thicken.
Whisking the Hollandaise Sauce
once the egg yolks have thickened its time to add the the melted butter, this should be done slowly and whilst constantly whisking. This is potentially one of the more easy points to mess up, for example if the eggs get too hot they will begin to cook and you will need to very quickly take them off the heat and somewhere cold.
once you have used all the of the butter you and have whisking the Hollandaise Sauce will start to form ribbons as you move the whisk through this indicates that you are done.
Add pinch of salt
add 1/2 teaspoon lemon
add 1/2 teaspoon vinegar
once you have used all the of the butter you and have whisking the Hollandaise Sauce will start to form ribbons as you move the whisk through this indicates that you are done.
Add pinch of salt
add 1/2 teaspoon lemon
add 1/2 teaspoon vinegar
Poaching the Egg.
Add salt and a good gulp of white vinegar to the water.
once the water has just started simmering your ready to start, you will need to swirl the water around gently. now crack the egg in to a mug and pour with one fluid motion the egg into the the center of the vortex, as it slows down it will bring all the strands back to center and clump it all together.
Your egg is ready to be taken out and served, once its started to rise, a little before and a little after that if you prefer your eggs under or overdone.
once the water has just started simmering your ready to start, you will need to swirl the water around gently. now crack the egg in to a mug and pour with one fluid motion the egg into the the center of the vortex, as it slows down it will bring all the strands back to center and clump it all together.
Your egg is ready to be taken out and served, once its started to rise, a little before and a little after that if you prefer your eggs under or overdone.
Preparing the Eggs Hemingway
Ingredients:
1/2 English Muffin
1 Serving of fresh salmon
1 Egg
1 Serving of Hollandaise sauce
Salt and Lemon juice to season
Vinegar for poaching
Paprika for garnish
Fry the half of English muffin in oil. Picture 1
Place the smoked salmon slices on top. Picture 2
Next place the Poached egg on top. Picture 3
and a ladle full of Hollandaise sauce. Picture 4
Followed by paprika salt and lemon juice to garnish. Picture 5
1/2 English Muffin
1 Serving of fresh salmon
1 Egg
1 Serving of Hollandaise sauce
Salt and Lemon juice to season
Vinegar for poaching
Paprika for garnish
Fry the half of English muffin in oil. Picture 1
Place the smoked salmon slices on top. Picture 2
Next place the Poached egg on top. Picture 3
and a ladle full of Hollandaise sauce. Picture 4
Followed by paprika salt and lemon juice to garnish. Picture 5
