Poached egg with dragon fruit hollandaise

By Maridel Pacleb
serving portion: 2 | serving size: 1 egg | prep time: 15mins | cooking time: 15mins

You’ll need

Sauce pot, Frying pan
soup ladle, wire whisk
mixing bowls, serving plate

Poach egg preparation

water -1liter
vinegar – 1tablespoon
salt -1teaspoon
Egg – 2 pieces

1. Bring water to a boil.
2. When boiling, put vinegar and salt then bring heat down to a simmer
3. put 1 egg in any round bowl, such as soup ladle.
4. create a gentle whirlpool in the simmering water then put in the egg.
5. Make sure the egg yolk is covered by the egg white.
6. Leave for 3-4minutes then plunge immediately into cold, iced water to stop cooking.
7. Do the same to the 2nd egg
8. Set aside.


Dragon Hollandaise preparation

Water -1liter
Butter -1/2cup
Egg yolks – 2pieces
Lemon Juice – 1/2 Tablespoon.
Dragon fruit, pureed – 2tablespoon
Salt – 1/2 teaspoon
Cayenne -1/3 teaspoon

1. Bring water to a simmer
2. In a small frying pan, melt the butter, Set aside.
3. In a separate bowl, whisk the egg yolks and add lemon juice. Continue whisking.
4. Put the bowl over the simmering pot. Be careful not to cook the egg. Whisked yolk must be on and off from the simmering water to avoid cooking the egg yolks.
5. Slowly add the melted butter on the yolks and stir continuously until thickened/emulsified.
6. Add dragon fruit, season it with salt and cayenne. Put little water if needed. Set aside.

Assembly

Smoked salmon 1/4cup – pandesal, toasted 2piece goat cheese 2 slices – cilantro 2 stems

1. Assemble the dish by arranging the smoked salmon and goat cheese on the pandesal.
2. Then place one poached egg on top of each of the open-faced sandwiches.
3. Pour hollandaise sauce generously over the egg and bread.
4. Garnish with cilantro.

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