SMOKED SALMON, POACHED EGGS AND BUTTERED MUFFINS
This is our family’s special occasion breakfast. It’s always on the table at Christmas, New Year, Father’s or Mother’s Day and everyone’s birthday. It is only special if you use the best eggs and finest smoked salmon. My fishmonger supplies salmon that is perfectly smoked so that the flavour of the fish comes through. And I buy local free-range eggs that I know are very fresh.
- 300g smoked salmon, sliced
- 60g full-fat cream cheese
- 1 tbsp chopped chives
- A generous squeeze of lemon juice
- 4 medium free-range eggs
- 50ml white wine vinegar
- 60g unsalted butter, softened
- 2 English muffins
- Sea salt and freshly ground black pepper
1-Take the smoked salmon out of the fridge to bring it to room temperature.
2-In a bowl, mix together the cream cheese and chives and season with a little black pepper and lemon juice. Set aside.
3-Heat your grill ready to toast the muffins.
4-Bring a large pan of water to a simmer and add a pinch of salt and the wine vinegar. Crack the eggs into individual cups or ramekins. Make sure the water is simmering, not boiling, and carefully add the eggs quickly, one by one. Poach at a steady simmer for 4–5 minutes.
5-Meanwhile, split the muffins, place them on a grill tray and toast on both sides until golden. Place some kitchen paper on a large plate, ready to drain the eggs.
6-Butter the toasted muffins and spread with some of the cream cheese mix. Carefully lift the eggs from the water and drain them on the kitchen paper. Season with salt and pepper.
7-Place the muffin halves on warmed plates and arrange the smoked salmon slices on them. Top each with a poached egg and finish with a few turns of black pepper. Serve immediately.