Ingredients:

1 cup Greek Yogurt

3 Egg Yolks 

1 tsp salt

2 T Unsalted Butter

1 tsp Lemon Juice

2 Whole Eggs 

1 English Muffin 

Kari Kari Chili Crisp

1 can Wildfish Cannery King Salmon

Directions:

1. Over low heat whisk together yogurt and egg yolks for five minutes
2. Remove from heat and whisk in salt, butter, and lemon juice
3. To poach your eggs, bring a pot of water to a simmer, stir in one tsp of distilled white vinegar. Create a vortex by stirring the water quickly in a circle, break your eggs then gently lower them into the vortex, pull them out after 3 minutes.
4. Separate your english muffin into halves, toast them to your desired level, then butter them to your likeness. 
5. Gently place pieces of salmon onto each piece of toast, then place your eggs on top of that. Spoon your hollandaise over your eggs, sprinkle some Jacobsen Flake Salt over the top if you'd like, then finish with a few small dollops of Kari Kari Chili Crisp! Additional optional garnishes: diced chives and picked dill fronds.