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Smoked salmon and poached eggs with hollandaise sauce

If you have a romantic occasion coming up, this is surely the breakfast to cook.  It is, quite simply, sublime.

Method (serves 2)

  • Place the 2 egg yolks in a glass bowl over a gently simmering pan of water and beat until pale. 
  • Add half the juice of the lemon and beat again for 10 seconds.
  • Drop by drop, add the melted butter to the yolks, beating well throughout.  
  • When the mixture starts to thicken you can add the butter in a steady stream, whisking constantly. 
  • Taste, season with salt and pepper and add more lemon if required. 
  • Remove the pan from the heat with the bowl still on top until you’re ready to serve. 
  • To poach the eggs, bring a frying pan two thirds full of water to the boil and add the vinegar. 
  • Lower to a simmer, and gently crack the eggs into the water on opposite sides of the pan. 
  • Cook for about 4 minutes, until the whites are just firm.
  • Toast and lightly butter the two halves of the muffin, and place face up on each plate.
  • Place half the smoked salmon on each, followed by the poached egg, and then top the whole thing with a good spoonful of hollandaise.


Print this recipe


  • 4 Slices smoked salmon
  • 2 Eggs
  • 2 Egg yolks
  • 100g Butter
  • 1 Lemon
  • 1 English muffin
  • Salt and pepper to taste
  • 1 tbsp Vinegar


  • Energy: 712.7Kcal
  • Protein: 29.4g
  • Carbohydrates: 13.8g
  • Of which sugars: 2.1g
  • Fat: 59.2g
  • Fibre: 2g
  • Salt: 3.1g

Approx. nutritional figures per serving size of 250g


This recipe contains

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