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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

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