Our Gluten Free Crumpets with smoked salmon, poached eggs, and homemade hollandaise sauce makes for a luxurious and tasty breakfast or brunch. 

  • For Hollandaise:
  • Makes enough for 4-6 crumpets. (Use a third of recipe for 2 crumpets)
  • 3 egg yolks
  • 180g butter, melted and cooled slightly
  • 1-2 tbs lemon juice
  • For dish:
  • 2 Warburtons Gluten Free Crumpets
  • 60g (about half pack) smoked salmon
  • 2 eggs
  • 2 tbs Hollandaise sauce
  • pinch cayenne pepper
  • few snipped chives
  1. Separate eggs and reserve whites for another recipe
  2. Egg yolks in heatproof bowl suspended over pan of hot (not boiling) water
  3. Bowl mustn’t touch water. Add lemon juice and whisk
  4. Slowly drizzle in melted butter whilst whisking all the time, keep whisking until thick, smooth sauce (about 10 mins?)
  5. Remove from heat and add extra drop lemon juice to taste or to loosen if too thick. Cover with cling film and keep warm
  6. Poach eggs in simmering water
  7. Meanwhile toast crumpets. Arrange salmon on crumpets then top with poached eggs followed by sauce
  8. Add pinch cayenne and finish with few snipped chives
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