2 Recipes

It’s kind of strange to start a blog all over after a few years, it’s hard to find words and decide what to and what about to write. I also feel like that I should warn you in advance, that English is not my native language, and I beg your pardon for probable mistakes.

In the end I decided to share a recipe for the breakfast! What can be a better way to start over a day or a blog? 😉 Though the recipe can seem long and tiresome, I assure you that, with a little bit of practice it will not take a lot of time, especially if you prepare a sauce in advance, and will be a great addition to your weekend breakfast.

For my taste perfect poached egg makes a perfect and fancy breakfast in some way. For a really long time, I thought, that it’s really hard to make! What How great was my surprise then I realized how easy it is! There is only one trick to make it perfect – really fresh eggs! In Stockholm, I take the pack, which has at least two weeks before the “best before” date. I got this result through some experiments, but now I always have very beautiful poached eggs every time. The thing is that in fresh eggs egg white is more firm and it keeps its form around the yolk. In an older egg egg white becomes too liquid which ends up in a poor shape of a poached egg and ugly egg white strings around it.

So let’s begin! I really love this recipe, I should do it more often ))
 
 
POACHED EGGS SCANDINAVIAN STYLE

Ingredients for 2 portions:
– 2 large fresh eggs
– 75 gr Gravad lax or smoked salmon
– 4-6 spears of asparagus
– a couple of slices of fresh baguette or other tasty bread
– 2 tbs of Hollandaise sauce (the recipe by Julia Child will follow)
– Some greens to serve – I had some arugula

 

Julia Child’s HOLLANDAISE SAUCE

– 170 – 225 gr unsalted butter
– 3 egg yolks
– Cold water (1 tbs)
– 1 tbs of lemon juice
– 2 tbs cold unsalted butter
– salt
– white pepper
– Lemon juice to taste
 
 
HOLLANDAISE SAUCE

Let’s start with the sauce. It’s good to make it first and then leave to cool slowly on a bain-marie, while you prepare the rest of the breakfast.

To prepare bain-marie, put a saucepan with water on a stove and bring it to the boil, then lower the heat so that the water stayed on the brink of the boiling.

Take the first part of butter (170-225 gr, though Julia suggests for the first experiments to take a smaller serving of 170 gr, to make sure that yolks can take all of the butter). Cut the butter into small cubes and melt it on a low heat, remove the foam if any appeared.

In a bowl whisk egg yolks for 1 min, till they became thick and dense, add 1 tbs of water, lemon juice, a good pinch of salt, and continue to whisk it for half of the minute more.

Add cold butter into the egg mix, but do not mix it in immediately, put the mixture on the baine-marie, on really gentle heat, barely boiling, now start whisking the mixture till the sauce starts to dense and you get smooth creamy texture (for 1-2 minutes). Make sure that the eggs are not boiling, keep the low heat& If you see some lumps appearing, put the bowl in cold water and continue to whisk, when egg mixture is cooled put it back to bain-marie and continue to cook. When the sauce’ve gotten a good consistency, you can add more lemon juice, salt, and pepper according to your taste.


The sauce is great while it’s still warm, so just leave in on turned off bain-marie, until you prepare everything else. This way you will be able to keep the sauce warm up to one hour.

POACHED EGGS
So since we have already established the main secret of the perfect poached egg is its freshness, there is not much to say afterward. Let water simmer, add some salt. Carefully break eggs separately in small bowls or ramekins. Once water is ready, create a nice vortex with the spoon and let the egg slid into the vortex, cook for about 3 minutes. Take the egg out with the slotted spoon and transfer to the cold water or ice bath to stop the cooking. Repeat the process with the next egg. Actually, you can store poached eggs in cold water in a fridge for a couple of days, if you’ve cooked them in advance.

Asparagus and other ingredients

Break off the hard ends of the asparagus stalks, and blanch it quickly in salted water. Slice the salmon. Sprinkle pieces of bread with olive oil or brown it a little bit, if you’d like.

ASSEMBLING
assemble the breakfast on individual plates: pieces of bread, asparagus, then slices of salmon and a poached egg on top. Now just add a spoon of hollandaise sauce and sprinkle with some greens and ENJOY!

What are your favourite breakfasts? Or maybe you skip this meal all the time?

Comments (2) Leave a comment
August 01, 2017 pm31 10:04 PM

What a beautiful and delicious sandwich. Love it )))

August 01, 2017 pm31 10:13 PM

Thank you very much! :*