Poached Eggs with Ramp Hollandaise, Smoked Whitefish and Spring Greens

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  • 4 eggs (for poaching)
  • 1 bag salad greens, washed
  • 4oz smoked whitefish, picked
  • croutons or toast (optional)
  1. Bring a saucepan of water to a simmer, adding a good pinch of salt and squeeze of lemon (or splash of vinegar)
  2. Poach the eggs in the simmering water
  3. Scatter the greens on the serving plate and dot with the smoked whitefish, adding the toast or croutons if using. Don’t dress the greens because the Hollandaise and the runny yolk will provide enough seasoning and flavor.
  4. Lift the egg from the water, drain any extra
  5. Place the egg on the salad greens and drizzle generously with Hollandaise

Ramp Hollandaise

 

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  • 2 ramp bulbs, thinly sliced
  • 1 T water
  • 1 T lemon juice
  • 3 egg yolks
  • 6-8 oz whole butter, softened
  • salt to taste
  1. In a saucepan, combine ramp bulbs, water and lemon juice and cook over medium heat until ramp bulbs are soft but not at all brown
  2. Remove the ramp mixture from the heat and vigorously whisk in the egg yolks
  3. Return pan to the heat and whisk while slowly adding in the butter a lump at a time
  4. Continue adding in the butter until the sauce is light and frothy
  5. Remove the sauce from the heat and store in a warm, but not hot part of the kitchen