Ingredients
- 2 teaspoons distilled vinegar
- 2 large egg yolks
- 1 tablespoon fresh lemon juice
- 1/3 cup butter (cold, cut into 8 pieces, no substitutions)
- 1/4 teaspoon salt
- 1/8 teaspoon paprika
- Ground pepper, 1 pinch
- 4 large eggs
- 2 (210 grams) English muffins (split and toasted)
- 1/4 pound smoked salmon (sliced, cut crosswise into julienne strips)
- 1 tablespoon chopped fresh parsley
How to Make
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Step 1: Fill large skillet halfway with water.
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Step 2: Add vinegar and bring to a gentle boil.
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Step 3: Meanwhile whisk egg yolks, 2 tbs. water and lemon juice in small saucepan.
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Step 4: Cook over low heat, whisking constantly, until bubbles begin to form around the edge of the pan.
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Step 5: Whisk in butter, 1 piece at a time, until butter is completely incorporated and sauce is thickened.
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Step 6: Remove from heat.
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Step 7: Stir in salt, paprika and ground red pepper.
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Step 8: Break eggs and carefully add to simmering water.
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Step 9: Cook uncovered, gently spooning water over the tops of yolks until whites are set and yolks are cooked, 3 to 4 minutes.
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Step 10: Place 1 toasted muffin half on each of 4 plates.
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Step 11: Set aside 1/4 cup sliced salmon for garnish.
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Step 12: Arrange remaining salmon over muffins.
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Step 13: With slotted spoon, place poached eggs on salmon.
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Step 14: Spoon sauce over eggs.
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Step 15: Top with reserved salmon.
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Step 16: Sprinkle with parsley.
We hope you enjoy this recipe!
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