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1 slice of protein bread (see Breakfast category ‘protein bread’)
1 thin slice of smoked salmon / 30g
1 poached egg (see Breakfast category ‘poached egg’)
2 egg yolks
1.5 tablespoons butter
1 teaspoon grape vinegar
salt
Mediterranean greens
Black cumin
Prepare the poached egg.
For the Hollandaise sauce, melt the butter in a small pan. Remove any foam that forms on top as the butter melts.
Put the egg yolks in a bowl and add the salt and vinegar. Place this bowl over a pot of water and continue to whisk in the same direction over low heat.
Remove the whisked egg yolks from the stove and gradually add the warm butter that has been skimmed off, stirring constantly. It will have a creamy consistency that is not too thick.
Place the bread on a serving plate, first place the smoked salmon that you have torn into pieces with your hands, then the poached egg and pour the sauce over it.
Finally, sprinkle the black cumin seeds on top and prepare to serve with Mediterranean greens.
