Eggs Hemingway Recipe
Toasted English muffin with slices of smoked salmon, caper cream cheese, two poached eggs, fresh hollandaise, + pickled onion.
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Ingredients
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Base & Bread
Smoked Salmon & Toppings
Caper Cream Cheese
Poached Eggs
Hollandaise Sauce
Finishing
Method
Caper Cream Cheese
Make cream cheese spread
In a small bowl, combine softened cream cheese, chopped capers, lemon zest, lemon juice and black pepper. Stir until smooth and slightly airy. Taste and adjust salt or lemon as needed. Refrigerate until assembly.
Pickled Onion (if not ready-made)
If you need quick pickled onions: put thinly sliced red onion in a jar and cover with 1/4 cup white vinegar, 1/4 cup water, 1 tsp sugar and a pinch of salt. Let sit at least 15 minutes. Drain before using.
Hollandaise Sauce
Prepare a double boiler
Bring a saucepan of water to a gentle simmer. Place a heatproof bowl over the pan (bowl should not touch the water). Keep heat low so steam warms the bowl.
Emulsify with butter
Slowly drizzle the hot melted butter into the yolks while whisking continuously. Start drop by drop, then in a thin steady stream as the emulsion forms. Keep whisking until sauce thickens to a smooth, pourable consistency (about 3–5 minutes).
Season
Remove bowl from heat. Whisk in 1 Tbsp lemon juice, 1/4 tsp salt and 1/8 tsp white pepper or a pinch cayenne. Taste and adjust lemon or salt. Keep warm by placing bowl in warm water or transfer to a thermos; do not overheat (maintain about 120°F/50°C).
English Muffins & Salmon
Split English muffins and toast cut sides until golden. Spread 1/2 tbs butter on each toasted half while warm.
Spread about 2 tablespoons of the caper cream cheese evenly over each toasted muffin half.
Divide the smoked salmon evenly and layer slices on top of the cream cheese (about 2 oz salmon per muffin half). Scatter a few capers atop the salmon if desired.
Poaching Eggs
Bring poaching water to temperature
In a wide shallow saucepan, bring 4 cups water, 1/2 tsp kosher salt and 1 tsp distilled white vinegar to a gentle simmer (bubbles just breaking).
Create gentle vortex (optional)
Stir the water to create a gentle whirlpool to help the egg white wrap around the yolk. This is optional but helpful for neater poaches.
Poach eggs
Crack one egg into a small ramekin. Slip the egg gently into the simmering water near the center. Poach for 3 minutes for a runny yolk or 3 1/2–4 minutes for slightly firmer. Remove with a slotted spoon and drain on a paper towel. Repeat with remaining eggs (poach 2 at a time if saucepan is wide enough).
Assembly & Finish
Place two muffin halves (with salmon and cream cheese) on each plate.
Using a slotted spoon, gently place two poached eggs (one per muffin half) on top of the salmon slices.
Spoon 2–3 tablespoons of warm hollandaise over each egg, allowing it to cascade over the yolk and salmon.
Top with pickled red onion (about 1 tablespoon per muffin half), a sprinkle of chopped dill and chopped chives, and a few extra capers if desired.