Home > Recipes & Trends > Breakfast > English Muffins, Smoked Salmon and Président Butter Hollandaise 
Salmon-Egg-pack_3840x1414_acf_cropped

  • Ingredients

    • For English Muffins:

    • 150g strong white bread flour, plus extra for dusting

    • 4g fast acting yeast

    • 3g salt

    • 7g caster sugar

    • 7g President unsalted butter, soft and cut into small pieces

    • 1 medium egg, beaten

    • 75ml milk

    • Vegetable oil for greasing

    • 10g semolina, plus extra for dusting

    • For Hollandaise Sauce:

    • 1 tbsp lemon juice

    • 1 tbsp white wine vinegar

    • 2 egg yolks

    • 75g President unsalted butter, melted

    • For Poached Eggs:

    • 1 fresh free-range egg

    • 75ml white wine vinegar

    • 2 deep pans with boiling salted water

    • For Garnish:

    • 1 slice smoked salmon

    • 1 lemon wedge

    • Chopped chives

    • Cayenne pepper, for dusting

  • Method

    • 1 For English Muffins:

    • 2 Add the flour, yeast, salt, sugar and butter into a bowl and mix, whisk the egg and milk together then pour gradually into the flour mix to form soft dough.

    • 3 Place the dough onto a floured surface and knead for 5 – 10 minutes or until soft, smooth and stretchy.

    • 4 Lightly grease a large bowl with oil and placed the dough in the bowl then cover with a damp tea towel and leave to prove for an hour or until doubled in size.

    • 5 Dust the work surface with a mix of semolina and flour. Tip the dough out and roll out to 2.5cm thick. Lightly dust a baking tray with half of the semolina.

    • 6 Using a 9cm straight cutter, cut out eight muffins and arrange the muffins on the baking tray. Dust the remaining semolina over the muffins and leave to prove for another 20-30 minutes.

    • 7 Pre-heat a heavy based frying pan on a low heat. Griddle the muffins for around 5-6 minutes on either side. Once ready, place on cooling racks to cool.

    • 8 For the Hollandaise Sauce:

    • 9 Add the yolks, lemon juice and vinegar into a small bowl. Place the bowl over a pan of simmering water and whisk until the mixture thickens to ribbon stage.

    • 10 Gradually add the butter whilst constantly whisking until all the butter is added and the mixture is thick and creamy.

    • 11 Season to taste and keep warm.

    • 12 For the Poached Eggs:

    • 13 Have ready the 2 pans with boiling salted water, pour the vinegar into one of the pans. Turn down the heat to a gentle simmer on the pan with the vinegar.

    • 14 With a spoon stir the vinegar pan to create a whirlpool effect and crack the egg into the centre of the whirlpool, making sure the egg doesn’t settle to the bottom of the pan.

    • 15 Cook for 3-4 minutes until the whites of the egg starts to set, then using a spoon gently take the egg from the pan and place into the other pan. Cook for a further 1 – 2 minutes.

    • 16 Take the egg from the pan and place onto kitchen paper to drain. Season to taste and keep warm.

    • 17 For the Garnish:

    • 18 Cut the muffin in half and lightly toast one half, place the salmon and egg on to the muffin half then spoon over some of the hollandaise sauce.

    • 19 Sprinkle some chopped chives and cayenne pepper over the top.