- Level
- easy
- Prep Time
- 30 mins
- Serves
- 4
Ingredients
- Hollandaise Sauce
- 3 tbsp
- water
- 45 ml
- 3
- egg yolks
- ¾ cup
- unsalted butter, melted
- 170 g
- 1 tbsp
- lemon juice
- 15 ml
- Toppings
- 4
- English muffins, halved
- 5 oz
- sliced smoked salmon
- 140 g
- 8
- poached eggs
- 1 tbsp
- fresh chives, finely chopped
Directions
- Step 1
- In a bowl ready for a double boiler, off the heat, whisk together the water and egg yolks. Place over simmering water and whisk until the texture becomes thick and frothy, about 5 minutes. Do not overcook the mixture so as not to scramble the egg yolks.
- Step 2
- Remove the bowl from the double boiler. Off the heat, slowly drizzle in the melted butter, whisking constantly. Add the lemon juice and season with salt (see note).
- Step 3
- Poach the eggs (3 or 4 at a time) in salted simmering water and add a bit of white vinegar. Cook 2 to 3 minutes, or until desired doneness.
- Step 4
- Toppings:
Toast the English muffins.
- Step 5
- Spread a little hollandaise sauce over each English muffin half. Top with slices of smoked salmon and an egg. Drizzle with the remaining sauce. Sprinkle with the chives.
Tips
If the hollandaise sauce is too thick, add a little warm water to thin it out.
