- For the Sauce:
- 3 large egg yolks
- 2 tablespoons water
- 2 sticks unsalted butter, melted
- 1 teaspoon Tabasco sauce
- Fresh lemon juice
- 1 bunch fresh dill, chopped (reserve 6 sprigs)
- Salt and pepper
- For the Eggs:
- 1/4 cup white vinegar
- 12 large eggs
- 6 English Muffins, cut in half, toasted
- 1/2 pound smoked salmon
- 2 ounces capers (optional)
FOR THE SAUCE:
Create a double boiler by placing a large heatproof bowl inside a pan half filled with water. Place the egg yolks and 2 tablespoons water in the bowl; make sure the water in the pan does not touch the bottom of the bowl. Bring the water to a gentle simmer over medium-low heat. Season the eggs with salt and pepper; whisk constantly until the mixture starts to thicken, about 5 minutes. (Be careful not to scramble the eggs!) Remove the bowl from the pan, resting it on a wet towel, formed into a ring, to secure it in place. Whisk the warm, melted butter into the eggs, a little at a time, making sure each addition is completely incorporated before adding more. Finally, add the Tabasco, a few drops of lemon juice and the chopped dill. Adjust the seasoning with salt and pepper and keep warm on or near the stove while poaching the eggs.
FOR THE EGGS:
Fill a large, shallow pan with water to the depth of two inches. Bring to a simmer and add the vinegar. Working with 6 eggs, crack the eggs, one at a time, and gently slide them into the water. Do not allow the water to boil. Once the whites have set and the yolks are glazed, but still soft, about 4 minutes, use a slotted spoon to remove each egg to a large plate. Repeat with the remaining 6 eggs.
Blot the eggs with paper towels to remove the excess water. Place 2 English muffin halves, cut-side up, on each plate. Cover generously with smoked salmon. Place a warm poached egg on each English muffin half and cover with the dill hollandaise sauce. Garnish each egg with capers (if using) and a spring of dill.
Recipe reprinted by permission of <I>Woolverton Inn, NJ<. All rights reserved.