Pacific Poached Eggs and Salmon Recipe

Compiled by Raphaella Frame-Tolmie Food production Claudia Giannoccaro Styling Leana Schoeman Photographs Graeme Wyllie Ingredients: • 6T distilled vinegar • 8 large eggs • 4 organic egg yolks • Juice of 1 lime and half of the rind, zested • 1t grated fresh ginger • ½ cup melted butter • Salt and pepper • A handful of fresh coriander leaves, chopped • Slices of ciabatta bread, or English muffins, toasted • Smoked salmon slices Directions: To poach the eggs, fill a large saucepan with enough water to be able to cover eight eggs and add the distilled vinegar. Bring the water to a gentle simmer. One by one, crack each of the eight eggs into a small ramekin or saucer and then gently pour into the boiling water. Allow the eggs to poach for about four minutes, then remove from the water with a slotted spoon. To make the hollandaise sauce, combine the egg yolks, lime juice, lime rind and ginger in the top of a double boiler, or in a bowl placed over a saucepan of simmering water. Whisk together continuously until slightly thickened. Add the melted butter in a slow, steady stream until the mixture becomes creamy and smooth. If the hollandaise is too thick, you can add a few drops of hot water and stir until smooth. Season with salt and pepper to taste and stir in the coriander. Serve the poached eggs on slices of toasted ciabatta or English muffins, topped with smoked salmon and the coriander-lime hollandaise sauce. Serves 4 This recipe was originally featured in the June 2012 issue of House and Leisure.