This is a quick brunch dish that is great for weekend! Feel free to make your Hollandaise sauce or buy it pre-made, it doesn’t matter. Get the coffee on and enjoy your tasty start to the day with our lovely kiln roast trout and oozy poached eggs.
- 1 packet of RR. Spink & Sons Kiln Roast Smoked Trout
- 4 free-range eggs…the freshest you can find
- 1 handful of baby spinach
- 2 whole meal muffins
- 100g of Hollandaise sauce
- 2 avocadoes, smashed and seasoned with lemon juice
- 1 tbsp vinegar
Bring a medium pan of water to the boil and add the vinegar. The secret to poached eggs lies in the freshness of the eggs.
Once boiling, bring the water back down to a simmer and break in the eggs gently, one at a time. They will take about 2 ½ to 3 minutes, depending on the size and desired runniness of the yolks. You might prefer to do batches of two eggs.
Meanwhile, toast the muffins and top with the baby spinach, smashed avocados and the kiln roast smoked trout.
Once cooked, lift the eggs out of the pan and drain on some kitchen roll.
Top each of the muffins with a poached egg. Serve with Hollandaise sauce on the side, or spoon over if you prefer.