INGREDIENTS:
- 1 stick of butter, melted
- 2 egg yolks
- 2 whole eggs
- A tablespoons of White wine vinegar
- A splash of White vinegar
- Smoked salmon
- A tablespoon of Lemon juice (or to taste)
- 2 English muffin slices
- Water
- Salt & pepper to taste
PREPARATION:
- Melt your butter
- In a pan, on the lowest heat setting your stove can handle (or do the fancy double-boiler thing, but I've had better results this way), place 2 egg yolks and your white wine vinegar. Whish together
- Slowly whisk-in the melted butter. The mixture should become thick and custardy
- Mix-in lemon juice, salt, and pepper to taste. Your Hollandaise sauce is now ready.
- Get a decently sized pot almost full of water and a splash of white vinegar. Heat to a simmer.
- Use a spoon or ladle to stir the water, forming a gentle whirlpool. Add your 2 whole eggs (out of the shell) and poach until the yolks are set.
- Toast your English muffin
- With the English muffin as a base, top with smoked salmon, poached egg, then finish with Hollandaise.
- Fall in to a food coma of ecstasy
