Poached egg with hollandaise, asparagus, finely ground seaweed and fresh seaweed

Breakfast, lunch or mini-meal

Hollandaise

• 2 egg yolks
• 1 deciliter white wine
• 1 shallot, peeled and finely chopped
• 0,5 deciliter white wine vinegar
• 10 whole black peppercorns
• 1 bay leaf
• 200 grams clarified butter, heated to about 60 C (140 F)
• Salt and lemon

Add the bay leaf, pepper, wine and vinegar to a pot and boil in water until you're left with about 0.5 deciliter and strain it. Add the wine reduction to a heat proof bowl and place over a pot with boiling water. Add egg yolks while whipping continuously. When the mixture starts to thicken, carefully add the heated butter a little at a time, and just a tiny amount to start with. Keep whipping while you add more and more. Once you've added all the butter, season with salt and lemon juice to taste.

Poached egg

• 4 eggs
• 1 tbsp vinegar
• 1 tbsp salt

Bring a pot with 5 deciliter of water to a boil and add vinegar and salt. Break the egg on a slotted spoon. Stir the water to create a whirl, and place the eggs carefully in the water. The water temperature should be at around 80-90 C (175-195 F). Let the egg poach for about 4-5 minutes before lifting it out and serving it.

Asparagus and seaweed salad

• 8 green asparagus spears
• 2 good handfuls of fresh Winged Kelp and/or Sugar Kelp
• 1 tbsp butter

Bring a pot with about 5 liters of water to a boil. Add plenty of salt, it should taste like seawater. Peel the asparagus and chop off the thick end. When the water is boiling, add the asparagus and boil for 2 minutes. In a second, smaller pot, melt the butter before tossing the seaweed in it. When the asparagus is done boiling, add it to the seaweed and toss some more.

Place the asparagus first, then the seaweed salad on the plate. Then place the poached eggs and top with hollandaise. Sprinkle with dried seaweed.