Eggs Halifax Recipe

🧂 Ingredients

• 2 to 4 slices of oak-smoked Alaskan salmon
• 1 freshly baked English muffin
• 2 perfectly poached eggs
• Garnish with finely minced fresh chives
• 1/4 cup Hollandaise Sauce
• 1/2 tablespoon white balsamic vinegar

Instructions

• 1 Prepare perfectly poached organic eggs. Bring a pot of water to a gentle simmer,
  add artisanal white balsamic vinegar to the simmering water. Crack each egg into
  a small bowl or ramekin and gently slide them into the simmering water. Poach
  for about 3-4 minutes until the whites are set but the yolks are still runny.
  Remove the poached eggs using a slotted spoon and place them on a plate lined
  with paper towels to drain excess water.
• 2 Split the freshly baked multigrain English muffin and toast it until golden
  brown.
• 3 Lay 2 to 4 slices of oak-smoked wild-caught Alaskan salmon on top of each
  toasted English muffin half.
• 4 Gently place one perfectly poached organic egg on each English muffin half
  layered with the smoked salmon.
• 5 Spoon homemade velvety Hollandaise Sauce infused with saffron threads generously
  over the poached eggs and smoked salmon.
• 6 Sprinkle finely minced fresh chives from the garden over the Eggs Halifax for a
  touch of freshness and flavor.
• 7 Plate the prepared Eggs Halifax and serve immediately while warm.

Nutrition Info