2 English muffins
4 slices smoked salmon/lox , approx
4 eggs , 2 of them separated
1 pinch cayenne pepper
1/4 tsp dijon mustard
1 tbsp lemon or lime juice
4 tbsp unsalted butter 60g
1 Slice the muffins in half to give you two rounds from each and get broiler/grill ready to toast, if using. Heat a pot of water for poaching your eggs and separate your slices of smoked salmon.
2 First, start on the hollandaise sauce – put the two separated egg yolks into a blender container along with the cayenne pepper, mustard and lemon juice and blend until smooth.
3 Meanwhile, poach your two whole eggs and the leftover whites in slightly salted water until the whites are translucent and the yolks are still slightly soft.
4 As the eggs are almost ready, toast your muffins and melt the butter.
5 Add the melted butter in a steady pour to the egg yolk mixture, with the blender running the whole time so that it is properly combined.
6 Serve it all up – on each plate place the two halves of a muffin with a slice of smoked salmon on top, then a whole egg on one side, the extra white on the other. Drizzle the hollandaise sauce over the top.