- 12 large poached eggs
- 1 tablespoon unsalted butter
- 12 slices smoked salmon
- 6 plain English muffins split, or toasted Challah bread
- Hollandaise Sauce, recipe linked
- 1 tablespoon finely chopped fresh chives
To serve, toast the English muffin halves or challah bread slices spread with butter and divide them among 6 warmed plates. Top each half with a slice of smoked salmon, and set an egg on top. Spoon the hollandaise sauce over the eggs and garnish with the chives. Serve immediately.