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Available for over a year

Smoked salmon and poached egg, toasted ciabatta and pink grapefruit hollandaise Ingredients smoked salmon 2 x small ciabatta's/breakfast muffins/toast 1 x pink grapefruit 3 x egg yolks splash of white wine vinegar 1tsp English mustard 50g butter (melted) 4 x eggs cracked black pepper Method - Slice Ciabattas in half for toasting - Put a pan of water on to boil for the eggs - Zest the grapefruit into a heatproof bowl and add the egg yolks - Squeeze the grapefruit juice into a small beavy-based pan and add the vinegar. Put on stove on medium heat and reduce by half. Strain - With water on low simmer (NOT BOILING) place bowl of zest and yolks over (but not touching) the water and whisk until lighter in colour - Slowly add warm juice/vinegar reduction, continually whisking - Once combined and slightly thickened, add mustard and melted butter. Continue to whisk until thick and spoonable. If it's too thick, add very small amount of water. - Remove bowl from heat - Toast Ciabatta's - Poach eggs - Arrange smoked salmon on Ciabatta's then place poached eggs on top. Spoon over hollandaise and finish off with cracked black pepper