Open-face Sandwich with Smoked Salmon, Poached Egg and Hollandaisesauce
This sandwich reminds of eggs benedict and could be eaten for breakfast or brunch as well as a lunch. Apart from the fact that Denmark does not have English muffins and here white bread is used and smoked salmon is used instead of ham. Nevertheless, it tastes great and now that we have a little time, it’s Easter and we have free from work, we keep on eating eggs. As I wrote a few days, they are a sign of Spring and part of Easter celebration.
The perfect poached egg. Bring at least 3 inches of water to a gentle simmer in a large saucepan. Make a gentle vortex(a mass of swirling water) in the saucepan by stirring with a slotted spoon. Some people like to add vinager to the water, but the eggs will have a taste of vinager. Be sure and rinse the eggs if you use vinager. The Crack 1 egg into a small bowl and carefully transfer it into the simmering water by tipping into the center of the vortex and continue to swirl the water gently with a spoon to help set the white around the yolk. Repeat with up to 3 more eggs.
Cook until whites are just set (lift out of water with slotted spoon to check) but yolks are still very soft, about 2½ minutes from the time eggs hit the water
Transfer to a warm plate if serving immediately or to an ice bath to save for later. Repeat with remaining eggs.
Open-face Sandwich with Smoked Salmon, Poached Egg and Hollandaisesauce makes 4
4 slices of buttered white bread
10-12 slices of smoked salmon
4 poached eggs (see the top of the page)
1 cup hollandaisesauce:
3 egg yolks
1 tbsp. lemon juice
½ tsp. salt
6 oz. melted butter
Garnish: chopped parsley
To make the hollandaisesauce, whisk the egg yolks with salt in a bowl over a water bath. Whisk the egg mixture while pouring the melted butter in the bowl. The sauce will become thick while heating, but don’ t the sauce boil.
To assemble the Sandwich, place 2-3 slices of smoked salmon on the buttered bread, place a poached egg in the middle and place 2 tbsp. hollandaisesauce over the sandwich. Sprinkle with parsley.