Eggs Halifax
A Nova Scotian breakfast specialty featuring poached eggs on toasted English muffins topped with smoked salmon, creamy hollandaise sauce, and a sprinkle of fresh dill.
Ingredients
- 2 English muffins, split and toasted
- 4 large eggs
- 4 oz (115g) smoked salmon (Nova Scotia lox preferred)
- 1 tbsp white vinegar (for poaching)
- 1 tbsp chopped fresh dill
For Hollandaise Sauce:
- 3 egg yolks
- 1 tbsp lemon juice
- ½ cup unsalted butter, melted
- Pinch of cayenne pepper
- Salt to taste
Instructions
- Prepare Hollandaise: Whisk yolks and lemon juice over double boiler until thickened. Slowly drizzle in melted butter while whisking. Season with cayenne and salt. Keep warm.Poach Eggs: Bring water with vinegar to simmer. Create whirlpool and gently add eggs. Cook 3-4 minutes for runny yolks.Assemble: Place salmon on toasted muffins. Top with poached eggs, hollandaise, and dill.
Notes
- Shortcut: Use packaged hollandaise mix if needed
- Substitutions: Try gravlax or trout instead of salmon
- Storage: Best served immediately; hollandaise doesn't reheat well