Fish on Toast
Here’s a nice one for you: Smoked salmon and poached egg on toast. Really simple: Get some crumpets or thick toast, toast until crunchy. Add a generous slice of good smoked salmon on top of each toast, and top that with one tablespoon of sauce hollandaise. Prepare one poached egg per toast, stick it on top of the sauce, and decorate with cress, dill, or crispy fried bacon.
Serve with salad and a dry white wine.
For the sauce hollandaise, simply make a sauce Bernaise without the tarragon business. Or, to put it another way, prepare a thick custard from 50g butter, 150ml tick cream and 4 free range egg yolks. Season with a generous amount of black pepper, a pinch of salt, one teaspoon of mustard and and two or three teaspoons of white wine or rice vinegar – just be careful with the vinegar so that it doesn’t curly the sauce.
Almost to pretty to eat, don’t you think?