English muffin, smoked salmon, Hollandaise sauce

In a small saucepan, melt the unsalted butter over low heat until completely melted. Remove from heat and let cool slightly.

Melt Butter

In a bowl, whisk together the egg yolks and lemon juice until the mixture is pale in color and slightly thickened.

Whisk Egg Yolks

Slowly drizzle the melted butter into the egg yolk mixture while whisking continuously until the sauce is thick and creamy. Season with salt and cayenne pepper to taste.

Combine and Whisk

Split the English muffins in half and toast them until golden brown.

Toast Muffins

Place a slice of smoked salmon on each toasted muffin half.

Layer Ingredients

Generously spoon the Hollandaise sauce over the smoked salmon.

eggs norwegian

Recipe information

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