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Ingredients
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Main Ingredients
Method
Preparation Steps
Prepare the Hollandaise Sauce
In a heatproof bowl, whisk together the egg yolks and lemon juice. Place the bowl over a pot of simmering water (double boiler) and continue whisking until the mixture thickens. Gradually add melted butter while whisking constantly until the sauce is smooth. Season with salt and cayenne pepper, then set aside.
Poach the Eggs
Bring a pot of water to a gentle simmer. Crack each egg into a small bowl, then gently slide it into the water. Poach for about 3-4 minutes until the whites are set, but the yolks remain runny. Remove with a slotted spoon and drain on a paper towel.
Toast the English Muffins
Split the English muffins in half and toast them until golden brown.
Assemble the Dish
On each toasted English muffin half, layer smoked salmon, followed by a poached egg. Drizzle generously with hollandaise sauce before serving.