Smoked Salmon, Poached Eggs and Puff Pastry – can we ask for anymore? These little Vol-au-Vents are like your favourite Smoked Salmon Eggs Benedict, but with a little pastry twist. Talk about yum.

INGREDIENTS

6 eggs
1 tbs white vinegar
200g smoked salmon
6 vol-au-vents (1 package of 300g Tenderflake patty shells)
4 cups spinach
1 tbs butter
1 tsp paprika
2 tbs fresh parsley
Salt and pepper to taste
1 cup hollandaise sauce (optional)

INSTRUCTIONS

Preheat the oven to 400F.

On a baking sheet, lay a silicone baking mat or parchment paper (to prevent your vol-au-vents from sticking). Separate the six vol-au-vents in the package (if they are frozen together wait a few minutes for them to lightly defrost then try pulling them apart) and place them spaced out on the baking sheet. Note, these are meant to be baked from frozen. Place the baking sheet in the oven and bake for 18-20 mins or until puffy and golden brown. (If not using Tenderflake, follow the instructions on the packaging).

Meanwhile, heat a medium-sized skillet over medium heat. Add the butter and spinach. Sauté briefly until wilted. Set aside.

When you’re vol-au-vents are almost done, heat some water in a large skillet or saucepan – enough to just cover your eggs when they are dropped in – and add the vinegar (helps to keep the eggs together). Bring to a rolling simmer over medium heat. Once simmering, gently crack your eggs into the water – spaced out so they don’t touch. Simmer for 2-3 mins or until the yolk is soft and the white are solid (or more if you like them medium-to-well-done), gently splashing water over the top ever 30s or so to ensure any piece of eggs sticking out of the water is also cooked.

Meanwhile, pull your done vol-au-vents from the oven and start to plate (1-2 per person). For each vol-au-vent, lightly cut the tops out with a knife along the indented line. Discard the top. Fill the hole with some of the sauteed spinach and 2-3 pieces of smoked salmon.

When your eggs are done, gently lift them from the water with a slotted spoon, allowing the extra water to drain. Carefully place the egg on top of the vol-au-vent (it is okay if it goes in the hole). Drizzle with hollandaise (if using it) and top with a sprinkle of paprika, salt, pepper and parsley.

Serve immediately.

Serves 3 – 4