A silky, bright hollandaise crowns soft poached eggs and tender smoked salmon for a luxurious breakfast that balances rich, creamy textures with a citrus lift. Each bite combines velvety sauce, pillowy English muffin, and delicate salmon for an elegant but approachable brunch.
2 piece english muffin, split
6 tbsp butter, divided, melted
4 oz smoked salmon
4 piece egg
3 piece egg yolk
1 piece lemon, juiced
6 cup water
1 tbsp white vinegar
2 cup baby spinach, lightly packed
1 tsp salt
½ tsp black pepper, freshly ground
1 tbsp chive, finely chopped
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Nutritional information is calculated using an ingredient database and should be considered an estimate.
Golden, crisp-edged cubes with soft, pillowy centers and browned, caramelized bits of onion and pepper — the kind of skillet potatoes that smell like a busy diner at dawn. Simple seasoning and a hot pan create crunchy texture and deep, savory flavor with every bite.
Cloudlike pancakes with a tender crumb and a lightly tangy finish from buttermilk; they brown to golden perfection on the griddle and stay fluffy inside. Simple mixing and a brief rest yield reliable lift and a soft, pillowy texture.
A luxuriously silky breakfast of gently poached eggs and smoky ham perched on toasted muffins, finished with a warm, velvety hollandaise that brightens each bite. The contrast of crisp edges, runny yolk and lemon-kissed butter sauce makes it a special occasion classic you can reproduce at home.