Description
Experience a delightful twist on a brunch classic with homemade hollandaise, perfectly poached eggs, and toasted sourdough English muffins.
Ingredients
Scale
- 4 Sourdough English Muffins, split
- 4 large Eggs
- 1/2 cup unsalted Butter
- 3 large Egg yolks
- 1 tablespoon Lemon juice
- Salt and Pepper to taste
- 8 ounces Smoked Salmon
- Fresh Arugula or Spinach
Instructions
- Split the sourdough English muffins and toast them until golden brown.
- In a pot of simmering water, poach the eggs until the whites are set but the yolks remain runny (about 3-4 minutes).
- In a small saucepan, melt the butter on low heat.
- In a bowl, whisk together egg yolks, lemon juice, salt, and pepper until frothy.
- Slowly drizzle in the melted butter while whisking vigorously until the sauce thickens (around 5 minutes).
- On a plate, place a toasted English muffin half, top with smoked salmon and a poached egg, fresh greens, and a generous drizzle of hollandaise sauce.
- Enjoy your splendid creation hot and fresh!
Notes
Use vinegar in the poaching water to help the egg whites set faster. For a richer hollandaise, incorporate a teaspoon of Dijon mustard.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Brunch
- Method: Poaching and Toasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 1g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 225mg