Brioche with smoked salmon, poached egg, and hollandaise sauce foam

A modern take on a classic brunch: a soft brioche bun, smoked salmon, a poached egg, and a delicate hollandaise sauce foam, topped with Parmesan and scallions. The distinctive flavor of smoked salmon and the delicate texture of the egg harmonize perfectly with the creamy hollandaise foam, while the Parmesan and scallions add extra aroma and depth of flavor to the dish. Created specifically for breakfast and brunch, this dish embodies classic flavors with a modern twist.

Brioche with smoked salmon, poached egg, and hollandaise sauce foam

Preparation Time

30-60 mn

Difficulty

Difficult

CAL

500+ calories

Type of Food

Starter

Limonati by Borjomi pear
Limonati by Borjomi pear

Goes with

Limonati by Borjomi pear

Giorgi Kobakhidze

Recipe author

Giorgi Kobakhidze

Ingredients

100 gram

60 gram

smoked salmon

80 gram

2 piece

40 gram

Parmesan

10 gram

Green onion

3 gram

step

droplet

1

chef

Well mix the cream cheese, orange zest, and finely chopped scallions.

step

droplet

2

chef

For the hollandaise sauce, place the red onion, vinegar, water, and salt in a saucepan. Bring to a boil and strain.

step

droplet

3

chef

Add lemon juice, butter, and egg yolk to the liquid, place it in a vacuum-sealed bag, and cook it sous vide at 75 °C for 36 minutes. Transfer the mixture to a siphon and use 2 N₂O cartridges, shaking the siphon well after each one.

Serve

droplet

4

chef

Spread the blended cream cheese on the brioche, top with smoked salmon and a poached egg. Finish with hollandaise foam, Parmesan, and scallions.

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