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Ingredients Serves 4

3 sticks un-salted butter (It’s snooty)
1/2 C fresh lemon juice
2 tsp Two Snooty Chefs Salmon Chemisé
1/2 tsp salt
3 each egg yolks
4 whole wheat English muffins split 2 halves per person
2 Tbsp Butter
8 oz smoked salmon sliced
8 whole eggs
1/2 C white vinegar

Procedure:

1. In a medium sized sauce pan, melt the unsalted butter and remove the white foamy butter solids that float to the top. This will clarify your butter. Then set aside.
2. In a heat resistant bowl, add the lemon juice, Salmon Chemisé, salt, and the egg yolks. Whisk to combine.
3. Place the heat resistant bowl over pan with simmering water to form a double boiler. Continue whisking.
4. Slowly drizzle in the melted butter a little at a time, whisking constantly. As it is absorbed, add a little more until you use all the butter. Set aside in a clean bowl.
5. Toast the muffin halves lightly and add the smoked salmon. Split evenly between the muffins and place on 4 plates, 2 per plate. Keep warm in a 250 degree oven.
6. Bring a straight sided shallow pan on the stove filled three fourths full of hot water. Bring to a low simmer and add the vinegar.
7. Crack the eggs into the hot simmering water and cook between 1 - 1 1/2 minutes. Remove with the use of a slotted spoon.
8. Plate the dishes by bringing out the warm plates on to the work surface. Place a poached egg on each muffin and sauce equally each egg.
9. Serve with asparagus (they’re snooty as well) and breakfast potatoes.