TOWN ON A PLATE IN CLUNES

Quigley & Clarke, Clunes newest eatery offer very tasty dishes and they have agreed to share their special, but easy to follow recipe for poached eggs with smoked trout and dill Hollandaise, perfect for  a leisurely brunch, or a decadent breakfast at home.

INGREDIENTS

• Two slices sourdough bread – chargrilled
• Wilted spinach Tuki smoked trout
• Fresh Dill. Fresh tomatoes for salad or greens if preferred.
• 2 eggs poached

HOLLANDAISE SAUCE

• 85g Egg yolks
  150g Butter
  40g Tarragon vinegar or lemon juice 4g Salt
  20ml Water

METHOD

• Melt butter, whisk egg yolks with water, vinegar and salt. Add melted butter and whisk. Pour into a warm metal jug. Add dill at the end.

TO PLATE

• Assemble a side serve of fresh tomato salad or green salad if preferred.
• Place wilted spinach on sourdough bread.
• Top with generous shards of Tuki smoked trout.
• Place poached eggs on top of trout.
• Pour hollandaise sauce over eggs.
• Enjoy!