Ingredients:

  • 4 (4-ounce) salmon fillets
  • 2 tablespoons white wine vinegar
  • Salt and pepper, to taste
  • 4 large eggs
  • 1 tablespoon white wine vinegar
  • Water, for poaching
  • 4 whole wheat English muffins, split
  • ½ cup sour cream
  • ¼ cup mayonnaise
  • 2 tablespoons fresh chives, finely chopped
  • 1 teaspoon Dijon mustard
  • 1 teaspoon lemon juice

Instructions:

  1. In a small mixing bowl, whisk together sour cream, mayonnaise, chives, Dijon mustard, lemon juice, salt, and pepper. Set aside.
  2. Bring a large saucepan of water to a gentle simmer. Add white wine vinegar and season with salt and pepper. Carefully add salmon fillets, poaching for about 4-6 minutes, until cooked through. Remove and keep warm.
  3. In a separate pan, bring water to a gentle simmer and add white wine vinegar. Crack each egg into a small bowl, then gently slide into the water. Poach for 3-4 minutes or until whites are set but yolks remain runny.
  4. While the salmon and eggs poach, toast the English muffins until golden brown.
  5. Place a toasted English muffin half on each plate. Top with poached salmon, then add a poached egg on top of the salmon. Drizzle with creamy chive sauce.
  6. Garnish with extra chives, if desired, and enjoy immediately.