Hollandaise Sauce (serves 2)
100g Plain Full Fat Yoghurt
1 Egg Yolk
Juice 1/2 Lemon
1/2 Tsp Dijon Mustard
30g Smoked Trout
1 Slice Woolworth 100% Rye Bread (thin)
Vinegar (Egg Poaching)
Heat a small saucepan of water until it comes to a light simmer.
Place a glass (or heatproof) bowl on top of the pot to create a double boiler.
Add the yoghurt and whisk as it begins to heat.
Add the egg yolk and continue to stir.
Add the lemon juice, mustard and seasoning and continue to stir for 5-10 minutes until the sauce has thickened slightly – remove from the stove.
Poach eggs- Boil Water. Use a nonstick skillet and bring about 5cm of water to a boil. Add 1tsp Vinegar.
Slip the Eggs into the Water. Cover the Pan and let boil on low Heat. …
Toast Rye Bread, now stack on some fresh or Sautee spinach, smoked trout, the egg and lastly top with the Hollandaise sauce and a crack of pepper – enjoy!