Adam Liaw’s salmon and egg roll
This is a more elegant alternative to the bacon and egg roll for an occasion that deserves something a little bit fancier.
Ingredients
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
Cheat’s bearnaise
¾ cup Japanese mayonnaise
20g butter, melted
½ eschalot, finely minced
1 tbsp finely shredded tarragon (or dill)
black pepper, to taste
1 tsp white wine vinegar
Method
Step 1
For the cheat’s bearnaise, combine the ingredients and stir together.
Step 2
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.
Step 3
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.
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.
