Chef Big DA high-velocity collision of a Parisian brunch classic and the deep, kinetic soul of the offset smoker. We're talking cedar-planked salmon, perfectly poached eggs, and a hollandaise with enough viscosity to coat a copper spoon.
Melt the 2 tablespoons of butter and brush onto the split English muffins. Toast until golden brown and set aside.
Use a cast iron skillet for an even, rustic char.
In a blender, combine the 3 egg yolks, lemon juice, Dijon, and cayenne. Pulse until combined.
Ensure the yolks are at room temperature to prevent breaking the emulsion.
With the blender on low, slowly drizzle in the hot melted butter in a thin, steady stream until the hollandaise is thick and glossy. Keep warm in a thermos or over a very low bain-marie.
If it's too thick, whisk in a teaspoon of warm water.
Bring a large pot of water to a gentle simmer with the white vinegar. Swirl the water to create a vortex and drop the eggs in one by one. Poach for 3 minutes for a perfect runny yolk.
Don't crowd the pot; do them in batches if necessary.
Layer two slices of smoked salmon onto each toasted muffin half. Top with a poached egg.
Pat the eggs dry on a paper towel before plating to avoid a watery sauce.
Generously draped each egg with the smoked hollandaise. Finish with minced chives and capers for a hit of acidity and texture.
Plate immediately—this dish waits for no one.
The key to this dish is the emulsion of the hollandaise. If it breaks, your reputation breaks with it. Use high-quality, cold-smoked salmon to ensure the smoke doesn't overpower the delicate lemon and yolk. For the poached eggs, a splash of vinegar in the water is non-negotiable for structural integrity.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.