This is a more elegant alternative to the bacon and egg roll for an occasion that deserves something a little bit fancier.
3-4 tbsp vegetable oil
4 eggs
4 soft brioche-style rolls,halved
20g butter,melted
2 avocados,sliced
2 cups baby rocket leaves,picked and washed
200g smoked salmon
salt and pepper,to season
¾ cup Japanese mayonnaise
½ eschalot,finely minced
1 tbsp finely shredded tarragon (or dill)
black pepper,to taste
1 tsp white wine vinegar
For the cheat’s bearnaise,combine the ingredients and stir together.
Heat a frying pan over medium heat and add the oil. Fry the eggs (in batches if necessary) until the whites are solid but the yolks are still a little runny.
Heat a grill pan over high heat. Brush the rolls with the melted butter,then toast. Divide the avocado and rocket between the buns,top with the smoked salmon,a fried egg and a generous spoon of the cheat’s bearnaise. Season with salt and pepper and finish by placing the top on the rolls.
The best recipes from Australia's leading chefs straight to your inbox.
You have reached your maximum number of saved items.
Remove items from yoursaved list to add more.