Introduction: Eggs Hemingway

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Eggs Hemingway or Eggs Atlantic, or Eggs Copenhagen (also known as Eggs Royale and Eggs Montreal in New Zealand) are a variation upon the classic breakfast dish of eggs Benedict, all of which substitute the traditional cold thick ham for fresh smoked salmon.

most popular in New Zealand Canada and Australia, this dish finished with a squeeze of lemon, would make an absolutely wonderful mothers day gift/ breakfast in bed scenario, (Which, by the way is rapidly approaching march 30th U.K (11th May U.S.A, Canada Australia and New Zealand))

Eggs Benedict's has many variations if this particular one doesn't tickle your taste buds, click on my page for some of them :) 

Step 1: Hollandaise Sauce

To make a Hollandaise sauce you will need :
1 egg yolk
60 g butter

pinch of salt
1/2 teaspoon lemon juice
1/2 teaspoon vinegar white

place Large bowl over a simmering pan of water and turn off the heat.

Melt butter in a pan. Picture 2

whisk eggs in large bowl. Picture 3-4

The eggs yolks should start to thicken.

Step 2: Whisking the Hollandaise Sauce

once the egg yolks have thickened its time to add the the melted butter,  this should be done slowly and whilst constantly whisking. This is potentially one of the more easy points to mess up, for example if the eggs get too hot they will begin to cook and you will need to very quickly take them off the heat and somewhere cold.

once you have used all the of the butter you and have whisking the Hollandaise Sauce will start to form ribbons as you move the whisk through this indicates that you are done.

Add pinch of salt
add 1/2 teaspoon lemon
add 1/2 teaspoon vinegar

Step 3: Poaching the Egg.

Add salt and a good gulp of white vinegar to the water.

once the water has just started simmering your ready to start, you will need to swirl the water around gently. now crack the egg in to a mug and pour with one fluid motion the egg into the the center of the vortex, as it slows down it will bring all the strands back to center and clump it all together.

Your egg is ready  to be taken out and served, once its started to rise, a little before and a little after that if you prefer your eggs under or overdone.

Step 4: Preparing the Eggs Hemingway

Ingredients:
1/2 English Muffin
1 Serving of fresh salmon
1 Egg
1 Serving of Hollandaise sauce 

Salt and Lemon juice to season
Vinegar for poaching
Paprika for garnish

Fry the half of English muffin in oil. Picture 1

Place the smoked salmon slices on top. Picture 2

Next place the Poached egg on top. Picture 3

and a ladle full of Hollandaise sauce. Picture 4

Followed by paprika salt and lemon juice to garnish. Picture 5

Step 5:

Comments

author

All your recipes are really inspiring me to get over my fear of poaching eggs. This looks so good!

author

Poached eggs, I have finally found, to be the easiest method to cook an egg. Vinegar in the water (before simmering) helps. Crack the egg into a small dish and - when the water is about at a boil - slide the egg gently into the water and let it cook. After barely any time at all - a minute or two? - fish the egg out with a slotted spoon and place on a fresh dry paper towel. It'll dry off quickly and you can easily pick it up off the towel with your hand in a minute or so to place onto your plate or toast, etc. The unappealing stringy parts you can leave in the hot water or pull away from the rest of the egg to discard. It should look to be like a perfect dumpling.

author
Jobar007 (author)2014-03-12

I've read that using a ladle to create the vortex and put the egg into the boiling water in one motion is the easiest to master. If you have a stainless ladle, you can just let it sit in the water (without being submerged) to cook up the whites a little to help hold everything together when it is dunked. This looks really tasty and I think that I'm going to request this for Father's Day breakfast. My wife doesn't enjoy runny yolks, so it wouldn't be good for her.

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