Poached Egg with Asparagus and Salmon
⏳ 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 - 5.3 oz
- Olive Oil - 0 fl oz
- Salmon - 1.8 oz
- Romaine lettuce - 0.5 oz
- Peanut Sprouts - 0 oz
- Dill - 0.2 oz
- Chicken Egg - 1 piece
- Champagne Vinegar - 3 fl oz
- Water - 27 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.
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