Description
A classic brunch dish featuring poached eggs, smoked salmon, and rich hollandaise on toasted sourdough English muffins.
Ingredients
Scale
- 4 Sourdough English muffins
- 4 large Eggs
- 4 oz Smoked salmon
- 1 cup Fresh greens (spinach or arugula)
- ½ cup Butter, melted
- 3 Egg yolks
- 1 tablespoon Lemon juice
- Salt and pepper, to taste
- Capers for garnish (optional)
- Avocado slices (optional)
- Fresh dill or chives for flavor (optional)
Instructions
- Split and toast the sourdough English muffins until golden brown.
- Bring a pot of water to a gentle simmer. Add a splash of vinegar if desired. Crack the eggs into the simmering water and poach them for about 3-4 minutes or until the whites are set and yolks are runny.
- In a bowl placed over a pot of simmering water, whisk together the egg yolks and lemon juice until the mixture thickens. Slowly drizzle in the melted butter, whisking continuously. Season with salt and pepper.
- On each toasted muffin half, layer fresh greens, smoked salmon, and a poached egg. Generously drizzle hollandaise sauce over top.
Notes
For perfectly poached eggs, create a gentle whirlpool in the water before adding the eggs. Serve elegantly plated with a sprinkle of freshly cracked pepper and herbs.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Brunch
- Method: Poaching and Drizzling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 2g
- Sodium: 780mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 290mg