Bread rolls with poached egg and salmon

Ingredients

• 2 half bread rolls
• 4 eggs
• 0.5 l salt water
• 1 tbsp vinegar
• 100 g Canadian smoked salmon
• Salt
• pepper (ground)
• 250 g butter
• 2 egg yolks
• 4 tbsp dry white wine
• 2 tbsp lemon juice
• Salt
• white pepper (ground)

Instructions

1. 1.

   Bring salt water to a boil in a pot. Add vinegar. Crack one egg into each of four cups. Gently slide the eggs into the non-boiling water one at a time. Use a spoon to hold them in shape. Let cook for 4 minutes. Remove with a slotted spoon, drain briefly on kitchen paper and set aside. Spread butter on bread halves, top with smoked salmon and poached egg, season with salt and pepper.

2. 2.

   Serve each roll with a small arugula salad and drizzle a little Hollandaise sauce, sprinkled with chives.

3. 3.

   To make the Hollandaise, melt butter and skim off foam. Place yolks and wine in a metal bowl and whisk over a hot water bath until frothy. Gradually add melted butter first dropwise, then in a thin stream while constantly stirring, until a smooth sauce forms. Do not let the mixture curdle. Season with lemon juice, salt, and pepper.