David Bitton

Serving size: Serves 4
Cuisine type: French
Cooking time: Less than 30 minutes
Course: Lunch, Main
Favourite flavours: Easy recipes

Brioche with poached eggs, smoked salmon and hollandaise sauce is a decadent way to start the day.

INGREDIENTS

1 tablespoon Bitton Rosemary, Thyme Vanilla oil
80g baby spinach leaves, washed well & dried
salt and pepper
1 tablespoon white wine vinegar
8 organic, biodynamic eggs
12 slices Tasmanian smoked salmon
4 thick slices brioche, toasted

hollandaise
4 egg yolks
1 tablespoon white wine vinegar
1 tablespoon cold water
100ml warm clarified butter or ghee

METHOD

Heat a large frying pan over a medium heat and add Bitton Rosemary Thyme Vanilla Oil. Add the spinach to the frying pan and cook until just wilted. Season to taste and set aside until required.

Place a saucepan of cold water over a high heat and bring to the boil. Add vinegar and a pinch of salt then reduce heat so water is just simmering. With a spoon, stir through the water several times so it moves in a clockwise motion. Gently crack each egg into a ramekin first to ensure they are fresh then slowly pour each into the water. When the whites of the eggs are nicely firm and the eggs are cooked to your liking, remove them from the water using a slotted spoon.

For the hollandaise sauce you need a very clean and dry stainless steel bowl. Place egg yolks into the bowl and add the vinegar and cold water. Whisk until strong bubbles form. Place the bowl over a very low heat and whisk constantly until the sauce is cooked and has thickened and coats the back of a spoon. Remove bowl from heat and set aside for 1 to 2 minutes. Add the clarified butter in a slow steady stream whisking vigorously and constantly. Season with salt and pepper.

To serve, lightly toast a slice of brioche and place in the centre of a plate. Top with slices of smoked salmon then make a 'bed' of spinach on which to sit the eggs. Spoon over a generous of hollandaise sauce and serve immediately.