nothing beats a late, lazy morning with amazing food! some days three meals are just too much for my stomach so i love a good brunch. and really, brunch is a mixture of breakfast & lunch, so anything goes.
this is my take of an eggs Benedict at lunch time and it is absolutely delicious! if you are not the smoked trout / salmon type then replace the fish with prosciutto, bacon or parma ham.
it seems like there is a lot going on here but this dish is actually so simple and really doesn’t take up a great majority of your time.
serve the galette with my creamy hollandaise. it will just not be the same without it.
* the galette in the photo is for two. i have adjusted the recipe to feed six.
ingredients | serves 6 | easy
1 roll puff pastry, thawed
300g mini asparagus (or size of choice)
100g smooth cream cheese, at room temperature
300g/400g smoked trout ribbons / smoked salmon
1 egg, beaten
2 spring onion, sliced at an angle
parmesan shavings, for garnish
fresh chives, for garnish
1 recipe hollandaise sauce (in my post dated 17 February 2021)
how to do it
preheat the oven to 180 degrees C.
place the ready rolled sheet of puff pastry on a greased oven tray. using a sharp knife, make cuts in the pastry, about 1cm from the side, to form a border. take care to not cut all the way through the pastry.
dock the pastry with a fork in the centre as well as in the border.
coat the centre of the pastry with the cream cheese. now lay the asparagus (which has been cut to fit the pastry) down on the cream cheese. season lightly with salt & black pepper and brush the border of the pastry with the beaten egg.
bake for about 20 – 25 minutes, until the pastry is golden and beautifully flaky. meanwhile, bring a small pot of water to the boil. gently lower the eggs into the water and cook for five minutes for soft boiled. pour the water off the eggs and top with cold water to stop the cooking process.
make the hollandaise sauce.
carefully remove the pan from the oven.
top the asparagus with the trout or salmon ribbons. gently place the eggs between the fish ribbons and cut it open using a sharp knife.
garnish the galette with the sliced spring onion, chopped chives and parmesan shavings.
place the galette in the middle of the table and serve with the hollandaise sauce.
from my kitchen to yours, with love x