Ingredients
4 English muffins, split and toasted
8-10 oz High-quality smoked salmon (lox style)
4 Fresh large eggs
1-2 tbsp White wine vinegar (for poaching water)
For the Hollandaise Sauce:
3 Large egg yolks
1 cup (2 sticks) Unsalted butter, melted
1 tbsp Fresh lemon juice
Pinch of cayenne pepper
Salt, to taste
2 tbsp Fresh dill, chopped (for garnish)
1-2 tsp Capers, rinsed (for garnish)
Instructions
1. Toast the Muffins: Split and toast English muffins until golden and crisp.
2. Poach Eggs: Bring 3 inches of water and vinegar to a gentle simmer. Create a whirlpool, slide in cracked eggs (from a ramekin), and poach for 3-4 minutes. Remove with a slotted spoon and blot on paper towels.
3. Make Hollandaise: Whisk egg yolks and lemon juice in a heatproof bowl over simmering water. Slowly drizzle in warm melted butter while whisking constantly until thickened and emulsified. Stir in cayenne and salt.
4. Assemble: Layer a toasted muffin with smoked salmon, then a poached egg. Spoon generous hollandaise over the top.
5. Serve: Garnish with fresh chopped dill and capers. Serve immediately.
Notes
Pro-Tips:
• Use the freshest eggs possible for poaching; fresh whites hold their shape much better.
• Ensure melted butter is warm, not scalding, when adding to yolks to prevent breaking the emulsion.
• If hollandaise thickens too much or breaks, whisk in a teaspoon of warm water.
• Arrange salmon on the muffin first so the yolk cascades over the salmon for the best flavor.
Variations:
• Add a layer of avocado slices or cream cheese to the muffin before the salmon.
• Substitute English muffins with brioche or sourdough for a heartier base.
• Add everything bagel seasoning on top for extra crunch.
- Prep Time: 15
- Cook Time: 10
- Category: Breakfast
- Method: Poach & Emulsify
- Cuisine: American
- Diet: Vegetarian