Quick and simple, and delicious: Smoked salmon and poached egg on toast.
Really simple: Get some crumpets, thick toast or rustic sourdough bread slices. Toast until crunchy. Add a generous slice of good smoked salmon on top of each toast, and top that with one tablespoon of Sauce Hollandaise. Prepare one poached egg per toast, stick it on top of the sauce, and decorate with cress, dill, or crispy fried bacon.
Serve with salad and a dry white wine.
For the sauce hollandaise, simply make a sauce Bearnaise without the tarragon business. Or, to put it another way, prepare a thick custard from 50g butter, 150ml tick cream and 4 free range egg yolks. Season with a generous amount of black pepper, a pinch of salt, one teaspoon of mustard and and two or three teaspoons of white wine or rice vinegar – just be careful with the vinegar so that it doesn’t split the sauce.
Almost too pretty to eat, don’t you think?
Looking at the images years after filing the recipe, I realise that the depicted version shows a Portobello Mushroom instead of a crunchy crumpet. Also good!