Toasted muffins, topped with oak smoked salmon, and Calon Wen organic butter hollandaise. A delicious breakfast for two!
Put water on to boil in a 2-litre pan and season with 2-3 tbsp of white wine vinegar
Separate 2 egg yolks into a bowl, add 1 tsp of white wine vinegar
Melt 125g of butter in a pan on a low heat
Whisk egg yolks over pan of boiling water until they start to change colour and turn fluffy.
Slowly add the butter to the egg yolks – make sure the melted butter is warm and not hot
Poach eggs for approximately 3 minutes
While eggs are poaching toast muffins until they turn golden and spread with Calon Wen butter
Plate up the muffins, salmon and poached eggs and slowly pour the hollandaise sauce over and garnish with garden herbs