How to Make Homemade Smoked Mackerel, Poached Eggs and Hollandaise

Smoked Mackerel, Poached Eggs and Hollandaise. The mackerel adds a wonderful salty, smoky flavour to this baked eggs dish. Serve as a midweek supper or brilliant brunch. Cut muffins in half and toast then add spinach grilled mackerel fillets, poached eggs and top with sumptuous hollandaise sauce.

This recipe is easy and no-fail. To finish drain your cooked eggs season and serve on top of each piece toasted bread and mackerel. For that extra indulgence top with a little hollandaise sauce.

Hey everyone, it’s me, Dave, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, smoked mackerel, poached eggs and hollandaise. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

The mackerel adds a wonderful salty, smoky flavour to this baked eggs dish. Serve as a midweek supper or brilliant brunch. Cut muffins in half and toast then add spinach grilled mackerel fillets, poached eggs and top with sumptuous hollandaise sauce.

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To begin with this particular recipe, we must prepare a few components. You can cook smoked mackerel, poached eggs and hollandaise using 10 ingredients and 0 steps. Here is how you can achieve it.

The ingredients needed to make Smoked Mackerel, Poached Eggs and Hollandaise:

1. Take 2 of wholemeal rolls or slices of pumperknickel rye bread (anything with some texture to it).
2. Take 4 of smoked mackerel fillets.
3. Take 4 of eggs.
4. Prepare 1 tsp of white distilled malt vinegar.
5. Prepare of Hollandaise sauce.
6. Make ready 2 of egg yolks.
7. Get 1 pinch of salt and black pepper.
8. Prepare 2 tsp of fresh lemon juice.
9. Take 1/3 cup of butter.
10. Make ready 1 tsp of white distilled malt vinegar.

To poach eggs, heat a pan of water to a bare simmer. Add vinegar, then place two stainless steel cook's rings in the water. Crack an egg into each ring Grill or toast muffins and top with watercress and smoked trout. Trim eggs neatly and put on top.

Steps to make Smoked Mackerel, Poached Eggs and Hollandaise:

Spoon over hollandaise, season well and serve. Hollandaise sauce (/hɒlənˈdeɪz/ or /ˈhɒləndeɪz/; French: [ʔɔlɑdɛz]), formerly also called Dutch sauce, is an emulsion of egg yolk, melted butter, and lemon juice (or a white wine or vinegar reduction). It is usually seasoned with salt, and either white pepper or cayenne pepper. Poached Eggs: Bring a medium saucepan of water to the boil. Add in the white wine vinegar.

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