Our smoked salt is delicious with eggs and with dairy. It adds a wonderful smoky vibe to this quick (and cheaty!) hollandaise recipe. Smoked salmon is an obvious pairing with the smoked salt – but if you’re more of an Eggs Benedict or Florentine type, simply swap in ham, or go solo on the spinach.
Melt 250g of butter in a small saucepan until it foams. Put 5 egg yolks and a tablespoon of lemon juice in a food processor and process until smooth. With motor running, gradually add hot butter, in a slow and steady stream, until sauce thickens. Transfer to a heatproof jug and season with Tasman Sea Salt Smoked Salt.
Poach some eggs and serve on slices of sourdough with wilted spinach, smoked salmon – or ham if you prefer – and lashings of smoky hollandaise sauce.
5 Egg Yolks
Tasman Sea Salt Smoked Salt