Poached egg with asparagus and salmon
1 serving
30 minutes
Anyone who knows how to cook a poached egg can instantly turn everyday life into a holiday. An ordinary chicken egg, boiled in a bag without a shell, becomes the central hero of elegant breakfasts - such an example was once given to us by the sybarite French. Put such an egg on toasted bread, adding a slice of salmon and dill, or put the poached egg in the center of a vegetable salad, or put it on a large plate next to other morning food - it will be beautiful.
1
Prepare sabayon sauce. Heat water in a wide pot to boiling, then let it cool slightly.
2
Separate the yolks from the whites. Place the yolks in a saucepan.
3
Pour 100 ml of water into the saucepan.
- Water: 800 ml
4
Add 1 tablespoon of white wine vinegar to the saucepan.
- White wine vinegar: 95 ml
5
Add salt and sugar to taste.
- Salt: to taste
- Sugar: to taste
6
Send the saucepan to a water bath: place a small pot in a pot of hot water, the bottom of the small pot should slightly touch the water.
7
Beat the yolk. When foam appears, increase the whipping speed, incorporating the entire egg mass with circular movements.
8
When the sauce thickens, remove it from heat and stir a little more.
9
Now prepare the hollandaise sauce based on sabayon. Take 80 grams of softened butter. Melt half of it in a saucepan.
- Egg yolk: 1 piece
- Olive oil: 15 ml
10
In the same water bath, add softened butter little by little to 150 grams of warm sabayon and whip it well.
- Olive oil: 15 ml
11
Add melted butter in a thin stream. Stir without bringing to a boil.
12
Now let's work with asparagus. Add a drop of olive oil to a new pan. Place the asparagus in it and simmer on low heat for a few minutes. The asparagus should be al dente. Lightly salt the cooked asparagus. Dry it on a paper towel.
- Olive oil: 15 ml
- Green asparagus: 150 g
- Salt: to taste
13
Fill the saucepan two-thirds with water and bring it to a boil. Add a little salt and 80 ml of white wine vinegar. Add sugar to taste.
- Water: 800 ml
- White wine vinegar: 95 ml
- Salt: to taste
- Sugar: to taste
14
Crack an egg into a small bowl without damaging the yolk. Use a spoon to create a small whirlpool in the boiling water of the saucepan. Pour the egg into this whirlpool. When the egg rises, reduce the heat. After 2 minutes, remove the egg with a slotted spoon. Place the cooked egg on a paper napkin.
- Chicken egg: 1 piece
15
Place a romaine lettuce leaf on the plate. Next to it, arrange the dried asparagus. Next to that, place slices of salmon. Transfer the egg to the plate and drizzle with warm hollandaise sauce on top. Serve with 2 lemon wedges, dill, and pea sprouts.
- Romaine lettuce: 15 g
- Green asparagus: 150 g
- Salmon: 50 g
- Egg yolk: 1 piece
- Lemon: to taste
- Dill: 5 g
- Green pea sprouts: 1 g