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Perfect Poached Eggs with Gravlax and Hollandaise

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An elegant and effortless brunch recipe featuring perfectly poached eggs atop silky gravlax, draped with a velvety hollandaise sauce. This gourmet dish is quick to prepare and impresses every time.

Ingredients

Scale
  • Fresh large eggs (room temperature)
  • 1 tablespoon white vinegar
  • Water for poaching (3-4 inches deep in skillet or saucepan)
  • 4 oz (115 g) gravlax
  • A few sprigs fresh dill, chopped (optional)
  • 1/2 cup (115 g) unsalted butter, melted and warm
  • 3 large egg yolks (room temperature)
  • 1 tablespoon fresh lemon juice
  • Salt to taste (fine sea salt preferred)
  • Pinch of cayenne pepper or white pepper (optional)
  • English muffins or toasted sourdough bread, lightly buttered
  • Fresh chives or parsley, finely chopped (for garnish)
  • Pinch of lemon zest (optional garnish)

Instructions

  1. Prepare the hollandaise sauce: Melt the butter gently over low heat and keep warm but not hot.
  2. In a heatproof bowl, whisk together the 3 egg yolks and lemon juice vigorously until the mixture lightens and thickens slightly (about 2 minutes).
  3. Place the bowl over a saucepan of barely simmering water (bowl should not touch the water) and continue whisking constantly.
  4. Slowly drizzle the warm melted butter into the egg yolks while whisking continuously until the sauce thickens and becomes glossy.
  5. If the sauce gets too thick, whisk in a teaspoon of warm water to loosen it. Season with salt and a pinch of cayenne or white pepper. Keep warm off the heat until ready to serve.
  6. Poach the eggs: Fill a deep skillet or saucepan with 3-4 inches of water and add 1 tablespoon white vinegar. Bring to a gentle simmer, not a rolling boil.
  7. Crack one egg into a small bowl or ramekin. Create a gentle whirlpool in the water by stirring in a circle with a spoon.
  8. Carefully slide the egg into the center of the whirlpool to help the whites wrap neatly around the yolk.
  9. Cook for 3-4 minutes for a runny yolk or 5 minutes for a slightly firmer yolk.
  10. Use a slotted spoon to lift the egg out and place on a paper towel to drain. Repeat with remaining eggs.
  11. Toast English muffins or sourdough slices until golden and warm.
  12. Lay gravlax slices evenly on each piece of toast and sprinkle chopped dill if using.
  13. Place poached eggs gently on top of the gravlax layer.
  14. Spoon a generous amount of hollandaise sauce over each egg.
  15. Garnish with fresh chives, parsley, and a little lemon zest.
  16. Serve immediately while warm.

Notes

Use the freshest eggs possible for best poaching results. Keep water at a gentle simmer to avoid ragged whites. If hollandaise sauce separates, whisk in a teaspoon of warm water off the heat to bring it back together. Vinegar in poaching water helps shape the eggs. Prepare hollandaise and gravlax on bread ahead, but poach eggs last for best freshness.

Nutrition

Keywords: poached eggs, gravlax, hollandaise sauce, brunch recipe, gourmet brunch, easy brunch, eggs Benedict alternative

Find it online: https://cheerycrisp.com/perfect-poached-eggs-with-gravlax-and-hollandaise-recipe-for-easy-gourmet-brunch/