Get your poaching technique honed and serve up this brunch classic – it’s easily-doubled to feed a family or crowd
Prep:15 mins
Serves 4 as part of a brunch buffet
4 eggs2 tbsp white wine vinegar2 English muffins, halveda little butter, for spreading8 slices smoked salmonchopped chives, to serve
STEP 1First make the hollandaise sauce. Put the lemon juice and vinegar in a small bowl, add the egg yolks and whisk with a balloon whisk until light and frothy. Place the bowl over a pan of simmering water and whisk until mixture thickens. Gradually add the butter, whisking constantly until thick – if it looks like it might be splitting, then whisk off the heat for a few mins. Season and keep warm.STEP 2To poach the eggs, bring a large pan of water to the boil and add the vinegar. Lower the heat so that the water is simmering gently. Stir the water so you have a slight whirlpool, then slide in the eggs one by one. Cook each for about 4 mins, then remove with a slotted spoon.STEP 3Lightly toast and butter the muffins, then put a couple of slices of salmon on each half. Top each with an egg, spoon over some hollandaise and garnish with chopped chives.
