4 English muffins, halved
6oz smoked salmon
3 egg yolks
1 stick butter
2 Tbs siggi’s Plain 0% Skyr
1/8 tsp lemon zest
salt to taste
Bring a medium pot of water to a steady boil. There should be lots of small bubbles, not a roaring boil. When at a steady bubble, using a slotted spoon, create a whirlpool by stirring the water counterclockwise.
Crack the eggs individually into small bowls or ramekins. Slowly pour the eggs into the swirling water, cooking them in batches so as not to crowd them. In about 3 minutes, the eggs should be a nice medium, but for a firm egg, it will take about 4 minutes. Repeat until all eggs are cooked.
To make the sauce, in a small pot, melt the butter over medium heat. As the butter melts, skim off the white solids that rise to the top. Remove from the heat when the butter is clear (clarified) but be careful not to let it brown.
Over a double boiler on low heat, add the egg yolks and whisk constantly until the yolks are pale and have thickened. Be careful not to scramble the yolks.
Slowly drizzle the clarified butter into the double boiler with the egg yolks and whisk quickly until smooth. Take the sauce off the heat and whisk in the lemon zest, yogurt. Salt to taste.
To assemble the Eggs Norwegian, lightly toast the sliced english muffins and top with the smoked salmon, poached egg followed with a generous drizzle of the hollandaise sauce and enjoy!