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- 2 x whole eggs
- 1 x egg, separated
- 2 handfuls spinach
- 100 g smoked salmon
- 1 x wholegrain toast
- 1 tspn white wine vinegar
- 50 ml flax oil
- 1 Tbls lemon juice
- 1 Tbls parsley, chopped
To make the Hollandaise sauce: Put one egg yolk and vinegar into a bowl and whisk until a foam forms. Add a small amount of the flax oil and keep whisking. Gradually add the rest of the oil a little at a time and keep whisking until it thickens. Add lemon juice, parsley, and salt and pepper to taste.
Put the eggs into an egg poacher and divide the other egg white between them.
Put your bread into the toaster.
Wilt the spinach by placing in a microwave proof container, cover, and heat for 1 minute.
Plate up by putting the bread on the plate, then the spinach, poached eggs, lay smoked salmon over the eggs, then spoon over the hollandaise sauce.
Using flax oil for the hollandaise sauce is a very healthy alternative as flax oil is rich with Omega-3′s.