Ingredients

• 4 English muffins, halved
• 8 slices of smoked salmon
• 8 poached eggs
• 1 For the Hollandaise sauce
• 3 egg yolks
• 200 g warm clarified butter
• 2 tbsp lemon juice
• 1 Salt and Cayenne pepper
• 1 Fresh dill and capers, for garnish

Instructions

1. 1

   Prepare the Hollandaise sauce by whisking the yolks in a double boiler.

2. 2

   Gradually whisk in the clarified butter in a thin stream, whisking constantly.

3. 3

   Add the lemon, salt, and Cayenne pepper.

4. 4

   Toast the English muffins.

5. 5

   Place smoked salmon on each muffin half.

6. 6

   Poach the eggs for 3-4 minutes in simmering vinegared water.

7. 7

   Place a poached egg on top of each salmon topping.

8. 8

   Spoon Hollandaise sauce over top. Garnish with dill and capers.