A pretty plate of protein.


  • Brown bread
  • Cream cheese
  • Smoked Salmon
  • Butter
  • Eggs
  • Lemon juice
  • Cayenne pepper
  • Vinegar
  • Chives
  • Salt n’ Pepa

Start by making the hollandaise sauce. In a blender, whizz one egg yolk with a teaspoon of lemon juice and a pinch of cayenne pepper and black pepper. Melt a large tablespoon of butter in a pan, then add this to the blender. Whizz until it reaches a creamy consistency, then set aside.

To poach the egg, add a teaspoon of vinegar to a pan of simmering water. Swirl the water with a fork to create a whirlpool, then pour in the egg. Cook for around four minutes then remove with a slotted spoon.

Toast the bread, spread with cream cheese then add smoked salmon. Place the egg on top, drizzle the hollandaise sauce over it then sprinkle with chopped chives and black pepper.