Delicious brunch dish for winners!
In this variant you will find smoked salmon and “Zeebrugse garnalen” or fresh see shrimps from the local harbour, which gives your brunch just that extra pump up! Succes guaranteed!
2 slices of your favorite bread, I used artisan sourdough baguette from the local bakery.
2 slices of Smoked salmon.
50 g Sea shrimps (peeled).
2 handfuls of spinach leaves.
A few sprigs of fresh chives to garnish.
2 tbsp Herb cheese (Philadelphia Intens fine herbs or Boursin are my favorites).
You can also buy this ready-made, but it is so quick and easy to make it yourself.
2 egg yolks
2 tbsp lemon juice
2 egg cups of water.
Pinch of salt.
Some extra water (if your sauce starts to thicken too fast and it would “ripple”)
2 tbsp Ghee (or self-clarified butter, you can find out how to do this on the internet).
Boil a pot of water with a good dash of vinegar.
Toast the bread briefly.
Spread this with the herb cheese.
Put a pan on a low heat and let the spinach cook.
Poach egg by egg in the slightly boiling water for 1 to 2 minutes. (If you find this difficult, you can also have them poached in plastic foil)
Take out the egg out with a slotted spoon and drain on kitchen paper.
Now we are going to make the sauce, beat the egg yolk, lemon juice and water with a whisk in a cooking pot on a low heat, if you do this on a too high a heat, the eggs will conge too quickly and you will get a scrambled egg, which is certainly not what you want! Regularly remove the cooking pot from the heat and keep beating, add ghee or clarified butter while beating till the desired substance, if the sauce has become too hot and becomes “crumbly” you can carefully add a tablespoon of water at a time until it becomes homogeneous again.
Season the sauce with a little salt and maybe some extra lemon juice to taste.
Top the toast with spinach and a slice of salmon.
Place the poached egg on top and pour some hollandaise sauce over it.
Garnish with peeled shrimps and finely chopped fresh chives.
Ready to enjoy! Have a nice meal!