Cold-smoked salmon, a proper poached egg, and hollandaise you make yourself — this one takes 25 minutes and serves two, which is either a lazy Saturday or a very smug Friday. (Order by 1pm tomorrow to get it delivered by Friday)
The hollandaise is the only fiddly bit (whisk yolks and lemon juice over simmering water, then butter in slowly until it thickens — go too fast and it splits, ask us how we know). Everything else is assembly: toasted sourdough, avocado, our FishRJumpin smoked salmon, a just-set poached egg, sauce on top, dill if you're feeling it.
We use FishRJumpin's cold-smoked, long-sliced salmon for this — cured and smoked the traditional way, so it's silkier than the vacuum-packed stuff at three times the price (there's a reason for that too, but we won't bore you with it here).
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