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Tags are suggested automatically and may be wrong — check the ingredients if you are cooking around a restriction.
Breakfast dish from American cuisine
Hanna Jónsdóttir
Detected automatically from the ingredient list — not a complete allergen declaration. Always check the labels on what you cook with.
First make the Hollandaise sauce. Put the lemon juice and vinegar in a small bowl, add the egg yolks and whisk with a balloon whisk until light and frothy. Place the bowl over a pan of simmering water and whisk until mixture thickens. Gradually add the butter, whisking constantly until thick – if it looks like it might be splitting, then whisk off the heat for a few mins. Season and keep warm.
To poach the eggs, bring a large pan of water to the boil and add the vinegar. Lower the heat so that the water is simmering gently. Stir the water so you have a slight whirlpool, then slide in the eggs one by one. Cook each for about 4 mins, then remove with a slotted spoon.
Lightly toast and butter the muffins, then put a couple of slices of salmon on each half. Top each with an egg, spoon over some Hollandaise and garnish with chopped chives.
Per serving
359
kcal
Calories
12
g
Protein
28.4
g
Fat
14
g
Carbs
0.8
g
Fiber
Round out the meal.
