Green Eggs & Salmon
With Herb Hollandaise, Hot Smoked Salmon + Za’atar Leeks
DIFFICULTY: Easy
PREP + COOK TIME: 50 minutes
Ingredients
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Ingredients ✴
Herb Hollandaise:
2 free range egg yolks
1 bunch (10g) each coriander & basil
1 tsp Dijon mustard
1 Tbsp fresh lemon juice
100g salted butter, melted
Za’atar Leeks:
1 medium leek, sliced into 1 cm thick rounds (+ about half of the green part too)
2 cloves garlic, minced
Zest of ½ lemon + 1 Tbsp lemon juice
1 tsp za’atar
120g baby spinach
To Serve:
4 fresh free-range eggs
2 slices sourdough, toasted
1 small avocado, mashed
100g hot smoked salmon
Fresh herbs + za’atar, to garnish
Directions
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Directions ✴
Herb hollandaise: Add egg yolks, herbs, mustard, lemon juice and a pinch of salt to a small bowl or jug. Season with freshly ground black pepper. Using a stick blender, blitz together until combined and mostly smooth. With the motor running, slowly pour in the hot melted butter in a steady stream. Continue to blitz for about 20 seconds, until the sauce is smooth, creamy and emulsified. Set aside until ready to serve. If the hollandaise thickens too much while it cools, whisk in 1 Tbsp boiling water.
Leeks: Heat a knob of butter in a medium pot on medium heat. Add leeks and season with salt. Cover pot with a lid and cook leeks for 7-8 minutes, stirring occasionally, until leeks are soft, tender and starting to brown. Add garlic, lemon zest and za’atar and cook uncovered for about 2 minutes, stirring often. Add spinach and cook for about 30 seconds, stirring, until spinach has completely wilted. Remove from heat, stir through lemon juice and season to taste with salt and pepper. Set aside to serve.
Eggs: Bring a large fry-pan filled with boiling water to a simmer, then stir through 1 Tbsp apple cider vinegar and ½ tsp table salt. Reduce heat to minimum (it should be barely simmering). One at a time, crack eggs into a small jug then carefully slide the eggs into the water. Cook for about 2-3 minutes, or until eggs are cooked to your liking. Meanwhile, toast the sourdough and mash the avocado.
Serve Toasted sourdough topped with avocado, za’atar leeks, some flakes of hot smoked salmon, and the eggs. Spoon over the herb hollandaise, then garnish with a pinch of za’atar and some fresh herbs.