Preparation time is 15minutes
Cook time is 15minutes
Total time is 30minutes
Serve is for 4 people
Difficulty level: 2 out of 4
7 Ingredients
Number of servings
4
- 1/4 cup freshly squeezed red flesh grapefruit juice
- 4 bagels (toasted)
- 40grams baby rocket
- 2 free range egg yolks (4 free range eggs)
- 2tablespoons chives
- 300grams hot smoked trout, flesh removed and flaked (skin and bones discarded)
- 1teaspoons caster sugar
Nutrition per serving
1740kJ / 415Cal
1740 Kilojoules or 415 Calories
20% of daily energy intake*
Protein
28.8grams
Fat
11.2grams
Carbs
48.2grams
Sugars
6.1grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Whisk egg yolks, grapefruit juice and sugar together in a large heatproof bowl. Place bowl over a saucepan of simmering water, ensuring base of bowl does not touch water. Add a cube of butter and whisk until butter melts and is well combined. Continue whisking and adding butter, one piece at a time, until a smooth, thickened sauce forms. Remove bowl from pan and set pan and water aside. Season sauce and stir through chives. Cover surface of sauce with plastic wrap and set aside until required.
Step 2 of 3
Return same pan to medium heat and bring to a simmer. Break eggs into water and cook for 3-4 minutes or until cooked to your liking.
Step 3 of 3
Place bagel bases onto serving plates. Top with rocket, trout and a poached egg. Spoon over sauce and serve with bagel top.
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