Egg yolk, raw
Lemon Juice, Fresh
0% fat natural Greek yogurt
½ teaspoons, level
White Wine Vinegar
Egg, whole, raw
4 medium, raw
Wholemeal English Muffin
2 individual, halved
2 tablespoons, snipped, plus extra to serve
- Put the egg yolks, lemon juice, Greek yogurt and mustard in a bowl. Bring a small pan of water to a simmer. Set the bowl over the pan and whisk until the sauce has thickened. Remove from the heat and cover to keep warm.
- Bring a deep pan of water to a boil and add the vinegar. Break 1 egg into a ramekin. Swirl the water with a spoon to create a whirlpool and slide in the egg. Cook for 2-3 minutes, then using a slotted spoon, transfer to a plate lined with kitchen paper. Repeat with 3 more eggs
- While the eggs cook, toast the muffins. Spread a little of the sauce over each muffin half and divide the salmon between them, then top each with a poached egg.
- Stir the chives through the remaining sauce, then spoon over the eggs. Sprinkle over extra snipped fresh chives to serve.