4 eggs, at room temperature
1/2 Turkish loaf, cut into quarters, toasted
50g baby rocket leaves
8 slices smoked salmon
Dill sprigs, to serve
1 tablespoon white wine vinegar, plus extra for poaching eggs
4 black peppercorns
1 shallot, finely chopped
1 egg yolk
100g unsalted butter, melted
2 teaspoons lemon juice
1 tablespoon finely chopped dill
Start with the dill hollandaise - combine the peppercorns, vinegar, and shallot in a saucepan over low heat. Cook for 1-2 minutes or until you reduce the vinager by half. Remove from heat and strain.
Place your vinegar mixture and yolk in a heatproof bowl over a saucepan half-filled with simmering water. Use a balloon whisk to whisk while gradually adding the melted butter in a thin, steady stream. Continue whisking until thick and creamy. Add the lemon juice and dill; taste and season with salt and pepper.
Add extra vinegar to a frying pan filled with water and bring to the boil. Reduce and bring to a simmer. Crack one egg into a cup. Use a large spoon to stir the water to create a whirlpool. Slide the egg into the water and poach for 1-2 minutes for a soft poached egg. Use a slotted spoon to transfer to a plate. Repeat with the rest of the eggs.
Step 4: Place the Turkish toast on serving plates. Top with rocket, slices of salmon, poached eggs and a dill sprig. Spoon over hollandaise sauce and serve.
Get everything you need to make this amazing treat for mum at Chrinside Park's Fruit and Veggie Mart and Coles.
An easy way to combat the rising prices of fuel is to be smart when grocery shopping, and shopping for our fruits and veg in a seasonal way is a great place to start. Let us help you make the most of the autumnal produce in your local supermarket.