Salmon Caviar, Poached Egg and Hollandaise

I had some leftover Salmon roe from an evening I made sushi and woke up the following morning craving it's salty fishy taste. This is a pretty and in my opinion, tastier version of the class smoked salmon and egg breakfast. The eggs are resting on some large cress leaves for a kick of pepper.

Ingredients

2 tsp Salmon Caviar (easily available at Waitrose or your local fishmonger)

3 organic Eggs

2 slices of Toast

1 tbsp Vinegar

1/2 Lemon, juice only

Salt & Pepper

Watercress optional

1 sliced Spring Onion, optional

Recipe

To make the hollandaise, put the yolk in a bowl and whisk in a bit of salt and pepper. Add vinegar and lemon to a small saucepan and heat until it starts to bubble. Pour this into the egg mixture and whisk in. Then slowly pour the melted butter in a thin stream into the bowl as you whisk away. The sauce should be thick and creamy.

Boil some water in a shallow pan and add a small bit of vinegar in the water, this will help keep the whites of the eggs together. Crack each eggs into separate glasses or small bowls for easy pouring into the water. When the water reaches a rolling boil, whisk the water to create a whirlpool and drop the eggs in one by one. Turn the heat down and cook for 3 minutes. Remove eggs with a slotted spoon and rest on a kitchen towel so they are not too watery.

Serve by placing some hollandaise on your toast, then the watercress, followed by the poached eggs and topped with the salmon caviar. Drizzle more hollandaise and sprinkle with chopped spring onions, salt and pepper. Enjoy with a glass of freshly squeezed orange juice.

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