烟熏鲑鱼菠菜班尼迪克蛋

2人份

材料
英式玛芬（或其他面包）4个
烟熏鲑鱼4片
汆烫嫩菠菜适量
盐和胡椒少许

荷兰酱
蛋黄2个
液态牛油100毫升
白酒醋2大匙
盐和胡椒少许

溏心蛋
鸡蛋4粒，室温
白醋2大匙

做法
1.准备荷兰酱：在微微滚沸的清水中，隔水慢慢搅拌蛋黄和液态牛油至柔滑，加入白酒醋，用盐和胡椒调味。
2.准备溏心蛋：在蒸式烤箱内用68°C煮鸡蛋25分钟，或在滚水中加入白醋，把鸡蛋分开打进小碗，待水滚后搅拌清水形成漩涡，然后把鸡蛋分开放进清水烹煮，最多可同时煮2个。
3.用汤匙小心地把蛋白聚集起来盖住蛋黄，蛋白煮好后即可把鸡蛋捞起。
4.把溏心蛋放在盖着烟熏三文鱼和菠菜的烤面包上。
5.倒上荷兰酱，用胡椒和盐调味即可。

Eggs Royale with Smoked Salmon & Spinach

serves 2

Ingrediens
4 English muffin or choice of bread
4 pieces smoked salmon
blanched baby spinach as desired
salt and pepper to taste

Hollandaise Sauce
2 egg yolks
100ml clarified butter
2tbsp white wine vinegar
dash of salt and pepper

Poached Egg
4 eggs, at room temperature
2 tbsp white vinegar

Method
1. Prepare hollandaise sauce: Over a simmering water bath (baine marie), add egg yolks and whisk in clarified butter slowly till an emulsion is form. Add in white wine vinegar and season with salt and pepper.
2. Prepare poached eggs: Use a steam oven to cook eggs at 68°C for 25mins. Alternatively, boil a small pot of water and add in white vinegar. Crack eggs individually into small bowls and when water is
boiled, swirl the water and place eggs in one at a time. Ideally only two eggs in a pot at one time.
3. Use a spoon to gather egg white to cover yolk and when egg white is cooked, remove egg from water.
4. Place poached eggs on toasted muffin or choice of bread with
smoked salmon and spinach.
5. Top with hollandaise sauce, and season with salt and pepper.

text: 若昕 photo: Kin@Say Cheese Studios