Photography by Colin Faulker
Food Styling by Sue Henderson
Proper Styling by Jane Hardin
First published in Wish November 2004
Tip: Make your own Béarnaise or buy a quality package mix.
How to Poach an Egg
1. Fill a medium saucepan half full with water.
2. Add 1 tablespoon of white vinegar and 1 tablespoon of salt. Bring the water to a gentle simmer.
3. Crack 2 eggs into a small bowl, making sure the yolks remain whole.
4. Using a spoon, swirl the simmering water and gently slip eggs in, holding the bowl as close to the water as possible.
5. Cook for 3 minutes for a delicate, runny yolk and tender white.
6. Remove eggs from the water using a slotted spoon.
7. Tap the spoon on a tea towel to absorb the excess water and serve.
8. Repeat process with as many eggs as you and your guests can eat.
food
Poached Eggs & Smoked Salmon Croissant
True indulgence for a lazy morning.
Ingredients (Makes 4 servings)
| 4 | croissants |
| 8 | poached eggs |
| 4 | slices smoked salmon |
| 1 | cup Béarnaise Sauce |
Instructions
- Preheat oven to 200 F.
- Slice croissants in half horizontally. Place cut side down on a baking sheet and warm in oven for 5 minutes.
- Place the bottom of each croissant on a plate, and lay a piece of smoked salmon on top.
- Nestle 2 poached eggs on top of salmon.
- Spoon a generous amount of Béarnaise sauce over the eggs and top with the remaining croissant half.
Nutritional information
Nutrients per serving: 563 calories, 22 g protein, 37 g fat, 28 g carbs, 2 g fibre. Excellent source of vitamin A and B12.
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