New Yorker Recipe
a crispy English muffin layered with scallion cream cheese & chilled smoked salmon, topped with two poached eggs, creamy hollandaise, diced red onion, tomato & scallion
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Ingredients
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For the English Muffin Base
For the Poached Eggs
For the Hollandaise Sauce
For Toppings
Method
Preparing the English Muffin Base
- 1
Toast the English Muffins
Split the English muffins in half and toast them until golden brown and crispy.
- 2
Spread the Cream Cheese
Once toasted, spread 2 tablespoons of scallion cream cheese on each half of the English muffins.
- 3
Layer the Smoked Salmon
Place 2 ounces of chilled smoked salmon over each cream cheese spread.
Cooking the Poached Eggs
- 4
Prepare the Poaching Water
Fill a medium saucepan with water and bring it to a gentle simmer. Add 1 tablespoon of white vinegar.
- 5
Poach the Eggs
Crack each egg into a small bowl. Carefully slide the eggs into the simmering water, cooking for about 3-4 minutes until the whites are set but the yolks remain runny. Remove with a slotted spoon.
Making the Hollandaise Sauce
- 6
Melt the Butter
In a small saucepan, melt 1 stick of unsalted butter over low heat. Remove from heat once melted.
- 7
Whisk Egg Yolks
In a mixing bowl, whisk together 3 egg yolks and 1 tablespoon of lemon juice until creamy.
- 8
Combine and Whisk
Slowly drizzle the melted butter into the egg mixture while continuously whisking until the sauce thickens. Season with salt and a pinch of cayenne pepper.
Assembling the New Yorker
- 9
Layer the Poached Eggs
Place one poached egg on top of each smoked salmon layer on the English muffins.
- 10
Drizzle with Hollandaise
Generously drizzle hollandaise sauce over each poached egg.
- 11
Add Toppings
Sprinkle diced red onion, diced tomato, and sliced scallions on top of each egg for garnish.