Eggs Hemingway Recipe
Smoked salmon, poached eggs, arugula, hollandaise sauce over an English muffin
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Eggs & Base
Smoked Salmon & Greens
Hollandaise Sauce
Finishing & Garnish
Method
Eggs & Base
- 1
Split and toast muffins
Split the English muffins and lightly butter each half with 1 tablespoon unsalted butter. Place cut-side down in a skillet over medium heat until golden brown, about 2–3 minutes per side, or toast in a toaster until crisp. Keep warm.
- 2
- 3
Poach the eggs
Crack each egg into a small bowl or ramekin. Swirl the simmering water to create a gentle vortex and carefully slide one egg at a time into the center. Poach until whites are set and yolks are still soft, about 3–4 minutes. Remove with a slotted spoon and briefly drain on paper towel. Repeat for all eggs. Keep warm in a bowl of warm (not hot) water if making ahead for a few minutes.
Smoked Salmon & Greens
- 4
Dress the arugula
In a small bowl, combine the arugula (2 cups) with 1 teaspoon extra-virgin olive oil, juice of half the lemon (about 1/2 tablespoon), 1/2 teaspoon salt, and 1/4–1/2 teaspoon black pepper. Toss gently to coat. Taste and adjust lemon or salt as desired.
- 5
Portion the smoked salmon
Divide the smoked salmon into four equal portions (about 2 oz each). Keep chilled until assembly.
Hollandaise Sauce
- 6
Clarify and melt butter
In a small saucepan, melt 6 tablespoons unsalted butter over low heat until fully melted and warm but not browning. If desired, skim foam to clarify. Keep warm.
- 7
Set up double boiler
Place a medium heatproof bowl over a saucepan of simmering water (water should not touch the bowl bottom). Reduce heat to low so the bowl is warm but not hot.
- 8
Whisk yolks
Place 3 egg yolks, 1 teaspoon cold water, and 1 tablespoon lemon juice in the bowl. Whisk continuously until the mixture becomes slightly thickened and pale, about 1–2 minutes.
- 9
Emulsify butter into yolks
Very slowly, while whisking constantly, drizzle the warm melted butter into the yolk mixture in a thin, steady stream. Continue until all butter is incorporated and the sauce is thick and glossy. If sauce becomes too thick, whisk in a few drops of warm water to adjust consistency. Remove from heat; season with 1/4 teaspoon salt and a pinch of cayenne or a dash of hot sauce. Keep warm (not hot) until ready to serve.
Finishing & Assembly
- 10
- 11
- 12
Serve
Serve immediately while eggs and hollandaise are warm. Leftover hollandaise can be held gently over warm water for up to 20 minutes but is best fresh.