Ingredients
4 English muffins, split and toasted
8 large eggs
200g smoked salmon slices
2 avocados, sliced
1 tablespoon white vinegar
Fresh dill for garnish
For the Hollandaise Sauce:
3 large egg yolks
1 tablespoon lemon juice
1/2 cup unsalted butter, melted
Salt and cayenne pepper to taste
Execution
Prepare the Hollandaise Sauce: In a heatproof bowl, whisk together egg yolks and lemon juice. Place the bowl over a pot of simmering water (double boiler) and whisk continuously until the mixture thickens.
Add Butter to Sauce: Gradually add melted butter to the egg yolk mixture, whisking constantly until the sauce is smooth and thick. Season with salt and a pinch of cayenne pepper. Set aside.
Poach the Eggs: Fill a wide saucepan with water and bring it to a gentle simmer. Add white vinegar. Carefully crack each egg into a small bowl and slide it into the simmering water. Poach for 3-4 minutes for runny yolks. Remove with a slotted spoon and drain on paper towels.
Assemble the Dish: Place a slice of toasted English muffin on each plate. Top with slices of smoked salmon and avocado.
Add Poached Eggs: Gently place poached eggs on top of the salmon and avocado.
Pour Hollandaise Sauce: Spoon hollandaise sauce generously over each poached egg.
Garnish and Serve: Garnish with fresh dill and serve immediately.
Additional tips
- For a shortcut, you can use store-bought hollandaise sauce, but preparing it from scratch adds an authentic touch.
- Experiment with different types of smoked salmon for varied flavors, such as dill-infused or peppered varieties.
- Ensure your eggs are as fresh as possible for the best poaching results.
- If you prefer a non-traditional twist, consider adding a sprinkle of capers or a dash of hot sauce for extra zing.
- Serve with a side of mixed greens or a light fruit salad to balance the richness of the dish.