Poached Egg with Asparagus and Salmon

Breakfasts • Author's

Time 30 minutes

Ingredients 14

Servings 1

Description

Those who know how to make a poached egg can instantly turn an ordinary day into a celebration. A simple chicken egg, cooked out of its shell, becomes the star of festive breakfasts — a concept inspired by the culinary art of the French. Place such an egg on toasted bread, topped with a slice of salmon and dill, or nestle the poached egg in the center of a vegetable salad, or serve it on a large plate alongside other breakfast items — it will be a sight to behold.

Ingredients

Asparagus 5 oz
Olive Oil 0 fl oz
Salmon 0 oz
Romaine lettuce 0 oz
Peanut Sprouts 0 oz
Dill 0 oz
Chicken Egg 1 piece
Champagne Vinegar 5 fl oz
Water 25 fl oz
Sugar to taste
Salt to taste
Lemon to taste
Ground Black Pepper to taste
Whole egg 1 piece

Step-by-Step Guide

Step 1

Prepare the sabayon sauce. Bring water to a boil in a wide pot, then let it cool slightly.

Step 2

Separate the egg yolks from the whites. Place the yolks in a saucepan.

Step 3

Pour 100 ml of water into a saucepan.

Step 4

Add 1 tablespoon of white wine vinegar to the saucepan.

Step 5

Add salt and sugar to taste.

Step 6

Place the saucepan over a double boiler: set the small pot in a pan of hot water, making sure the bottom of the pot lightly touches the water.

Step 7

Beat the egg yolk. When foam appears, increase the whipping speed, incorporating the entire egg mixture with circular motions.

Step 8

When the sauce thickens, remove it from the heat and stir it for a little while off the heat.

Step 9

Now prepare the hollandaise sauce based on sabayon. Take 80 grams of softened butter. Melt half of it in a saucepan.

Step 10

In the same double boiler, add a little softened butter to 150 grams of warm zabaglione. Whisk it well.

Step 11

Gradually add the melted butter in a thin stream. Stir until combined, without bringing to a boil.

Step 12

Now let's prepare the asparagus. In a new saucepan, add a splash of olive oil. Place the asparagus in and sauté on low heat for a few minutes. The asparagus should be cooked to al dente. Lightly season the cooked asparagus with salt. Pat dry with a paper towel.

Step 13

Fill a saucepan two-thirds full with water and bring it to a boil. Add a pinch of salt and 80 ml of white wine vinegar. Add sugar to taste.

Step 14

Crack an egg into a small bowl, being careful not to break the yolk. Use a spoon to create a gentle whirlpool in the boiling water of the saucepan. Pour the egg into this whirlpool. Once the egg rises to the surface, reduce the heat. After 2 minutes, use a slotted spoon to remove the egg. Place the cooked egg on a paper towel.

Step 15

Place a leaf of romaine lettuce on a plate. Arrange the roasted asparagus beside it. Add slices of salmon next to the asparagus. Transfer the egg onto the plate and drizzle warm hollandaise sauce on top. Serve with 2 lemon wedges, dill, and pea shoots.