Breakfast, lunch or dinner – I could eat lox for any meal! This dish takes a little coordination, but it’s pretty simple!
What you need:
- 12 oz. of smoked salmon belly (Lox)
- 4 eggs
- 4 English muffin halves
- 1 avocado
- 6-8 teaspoons chopped chives
- 5 egg yolks
- 1 ½ sticks of butter (3/4 cup)
- ¼ cup fresh lemon juice (about 1 small lemon)
- pinch of salt
- ½ teaspoon smoked paprika
- ½ teaspoon lemon pepper
How to Do it:
Prepare the ingredients for the hollandaise sauce.
First, separate the eggs (save the white for an omelet another day).
Juice the lemon and measure it.
Measure the spices and place them in a small dish together.
Begin melting the butter.
Cut the avocado in slices while still in the skin. Then you just need to scoop it out to put on the muffin.
Toast the English muffins. I didn’t butter them, but you can if you’d like. Place one muffin on each plate. Top each with 3 oz. of salmon and ¼ of the avocado. Leave out so it reaches room temperature.
Here comes the hard part – poaching the eggs and making the sauce at the same time!
First, bring some water to a boil for the eggs. Add a bit of salt. Crack each egg into the boiling water, reduce heat to medium, and then immediately start the sauce –
Whisk the egg yolks and lemon juice together briskly – I prepare the sauce directly on the stove top on low, although it is recommended to use a double boiler (however, I AM the Lazy gastronome!).
Slowly heat the mixture up (keep an eye on the poaching eggs)
Slowly pour in the melted butter, continuing to whisk. If you don’t whisk or you heat too quickly, you’ll get scrambled eggs instead of smooth sauce.
Once the sauce is thick and creamy, remove from the heat.
The poached eggs should be done by now – cooked whites with soft yolks –
Place one egg on top of each muffin. Whisk the salt, lemon pepper and smoked paprika into the sauce. Spoon over the top of the eggs and salmon and serve immediately so it all stays hot!
© Copyright 2016 the Lazy Gastronome