Ingredients:

  • 4 large eggs (240g)
  • 4 slices of smoked salmon (about 4 oz or 113g)
  • 2 English muffins, split (about 120g)
  • Fresh dill, for garnish (optional)
  • 3 large egg yolks (60g)
  • 1 tablespoon lemon juice (15ml)
  • 1/2 cup unsalted butter, melted and kept warm (115g)
  • Salt, to taste
  • White pepper, to taste

Instructions:

  1. In a saucepan, whisk the egg yolks and lemon juice until thickened. Gradually add melted butter, whisking continuously until emulsified. Season with salt and white pepper.
  2. Split muffins and toast until golden brown.
  3. In a pot of simmering water, create a gentle whirlpool. Crack each egg into a small bowl, then gently slide into the water. Poach for 3-4 minutes until whites are set and yolks are runny.
  4. Place a slice of smoked salmon on each toasted muffin. Carefully place a poached egg on top of the salmon. Drizzle with hollandaise sauce and garnish with fresh dill, if desired.
  5. Serve while warm, allowing the sauce to cascade over the components.