Easiest Way to Cook Yummy Smoked Mackerel, Poached Eggs and Hollandaise

Smoked Mackerel, Poached Eggs and Hollandaise. Salt and freshly ground white pepper. While the eggs are cooking, warm the hollandaise sauce and chives in a small pan. Wilt the spinach in a pan with a knob of butter until heated through and season with some salt and freshly ground black Place the haddock on a warm bagel if you wish, topped with a poached egg and hollandaise sauce.

Place the poached egg on top and spoon over the lumpfish hollandaise. Spread toasted muffins with remaining butter. Top each half with a slice of salmon, some spinach and an egg. You can have Smoked Mackerel, Poached Eggs and Hollandaise using 10 ingredients and 15 steps. Here is how you achieve it.

Ingredients of Smoked Mackerel, Poached Eggs and Hollandaise

Prepare 2 of wholemeal rolls or slices of pumperknickel rye bread (anything with some texture to it).
It's 4 of smoked mackerel fillets.
Prepare 4 of eggs.
Prepare 1 tsp of white distilled malt vinegar.
Prepare of Hollandaise sauce.
It's 2 of egg yolks.
Prepare 1 pinch of salt and black pepper.
It's 2 tsp of fresh lemon juice.
It's 1/3 cup of butter.
You need 1 tsp of white distilled malt vinegar.

Drop two eggs in some water infused with vinegar. Line a small plate with paper towels; have a slotted spoon ready. Bring a skillet of water to a boil. If insides of mushrooms are wet, pat dry.

Smoked Mackerel, Poached Eggs and Hollandaise instructions

Put the egg yolks in a food processor and add salt and pepper. Whiz for about 10 seconds..
Put lemon juice and vinegar in a jug and microwave for 20 seconds..
Pour it into the food processor while whizzing again..
Melt the butter in the same jug for 40-45 seconds in the microwave.
Pour the melted butter slowly into the processor while it whizzes, and whiz until frothy and smooth..
Put a bowl over a saucepan, with about an inch of water in it, onto a medium heat..
Transfer the sauce into the bowl and whisk it until it is thick and thoroughly warmed. Remove from the saucepan and set aside..
Top up the water in the pan until it is almost full and put it on a high heat. Add the vinegar and bring it to the boil..
Break the eggs into ramekins ready to drop into the water..
Put the mackerel fillets on a microwaveable plate, cover them with plastic wrap..
Microwave them for 1 and a half - 2 minutes, then uncover them, turn them over, cover them, and microwave them for another 30 seconds -1 minute.
When the water in the pan is boiling, drop in the eggs then bring back up to boiling point and immmediately drop the heat to a simmer and poach the eggs for two minutes.
Take the mackerel fillets out of the microwave, remove the skin and place the fillets, broken up if you like, onto the split rolls or rye bread slices..
Use a slotted spoon to remove the poached eggs from the water, using a tea towel underneath the spoon to absorb any water..
Place the eggs on top of the mackerel, and spoon over spoonfuls of the Hollandaise and serve..

Lay (or flake) smoked salmon on top of mushrooms. Fill a large deep saucepan with boiling water from the kettle. Poached eggs are a beautiful thing. The whites are just firm enough on the outside to contain an oozy, golden yolk in a round little egg package. Eggs Benedict is a brunch classic, and smoked salmon is a welcome addition to any morning table.