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Eggs Olaf

7 Free-Range Eggs
4 Slices Smoked Salmon
8 oz. Mashed Potato
4 oz. Butter
2 oz. Bread crumbs

First make the potato cakes:
Form the mashed potato into 4 flattish cakes.
Beat one of the eggs and dip each of the cakes in this and then in some breadcrumbs.
Fry these in a little oil in a hot pan until brown and crisp on the outside.
Keep these warm.

Poach 4 of the eggs in a non-stick pan until set on the outside and still soft inside.
Melt the butter and separate the remaining eggs.
When the butter is bubbling pour it on the egg yolks whisking all the time.

To assemble the dish:
Put a potato cake on 4 warmed plates.
Put a slice of smoked salmon on each potato cake.
Put a poached egg on the salmon and then spoon over the hollandaise sauce.
Sprinkle some chives on top and serve.



April 14, 2006 09:12 PM | 0 Comments
  Martin Dwyer
Consultant Chef