Dutch Yellowtail Breakfast Toast
Delicious and versatile, Dutch Yellowtail gives new meaning to the phrase “hearty breakfast” in this decadent toast.
Dutch Yellowtail Breakfast Toast

Chef Emma Bilazarian

Delicious and versatile, Dutch Yellowtail gives new meaning to the phrase “hearty breakfast” in this decadent toast.

 

Ingredients:

 Toast

  • 4 slices of bread 
  • 4 eggs 
  • 1 tbsp / 15 ml vinegar 
  • 1 bunch of dino kale finely chopped (stems removed) 
  • ½ red onion 
  • 2 cloves of garlic
  • 2 tbsp / 30 ml olive oil 
  • 2 tbsp / 6 g  chopped chives 

Fish Patty

  • 2 Dutch Yellowtail fillets 
  • 4 pieces of bacon
  • 1 egg
  • ½ cup / 60 g panko breadcrumbs
  • 1 tsp / 14 g cajun seasoning
  • 2 tbsp / 30 ml avocado oil 

Hollandaise 

  • 3 egg yolks
  • 1 tbsp / 15 ml lemon juice
  • ¼ tsp / 1.25 g Dijon mustard
  • 1 dash of hot sauce 
  • ½ cup / 113 g butter

 

Preparation:

Sautéed Kale 

  • Thinly slice kale, red onion, and garlic

  • Preheat a cast iron and add olive oil

  • Wait for the oil to get hot before adding the onions and garlic and season with a pinch of salt

  • Cook on low for 15 minutes adding a tablespoon of water till the onions are caramelized golden brown

  • Add kale and cook for a minute till wilted

  • Remove from heat and set aside

Fish Patty

  • Finely chop fish and bacon and place into a bowl

  • Add egg, panko, and seasoning

  • Roll into balls and then sear on a preheated cast iron with avocado oil on high till golden brown

  • Set aside

Poach Egg

  • Boil 4-6 cups / 1-1.5 liters of water, add a pinch of salt, and 1 tablespoon / 15 ml of white vinegar

  • Once the water is at a roaring boil, set it to a simmer and stir it

  • Crack your 4 eggs in the center, and cook for 3-5 minutes depending on how runny you like your egg

  • Place it on a paper towel-lined plate

Hollandaise 

  • Place butter in a glass measuring cup. Heat butter in the microwave for about 1 minute, or until hot and completely melted.

  • Combine egg yolks, lemon juice, mustard, and hot pepper sauce in a blender container; cover and blend for about 5 seconds

  • Turn the blender on; pour melted butter in a slow, steady stream until the sauce is thick and smooth, about 15 to 30 seconds

Assembly:

Toast bread, place patty on the bread followed by the kale mixture, poached egg then hollandaise and finish with chives!