Salmon Eggs Benedict

Ingredients

• 4 Eggs
• 2 tbs White Wine Vinegar
• 2 English Muffins
• To serve Butter
• 8 slices Smoked Salmon
• 2 tsp Lemon Juice
• 3 Yolkes Egg
• 125g Unsalted Butter

Instructions

1. Start by making the hollandaise sauce. In a small heatproof bowl, combine the lemon juice and white wine vinegar. Add the egg yolks and whisk until pale and frothy. Place the bowl over a pan of gently simmering water, making sure the bowl does not touch the water. Whisk continuously until the mixture thickens.
2. Gradually whisk in the melted butter, a little at a time, until the sauce becomes thick and smooth. If the sauce looks like it may split, remove it from the heat and whisk vigorously for a few minutes. Season to taste and keep warm.
3. To poach the eggs, bring a large pot of water to the boil and add the vinegar. Reduce the heat to a gentle simmer. Create a small whirlpool in the water and carefully slide in the eggs one at a time. Cook for about 4 minutes, until the whites are set and the yolks remain soft. Remove with a slotted spoon.
4. Split the English muffins in half, lightly toast them, and spread with butter. Arrange slices of smoked salmon on each muffin half.
5. Top each muffin with a poached egg, spoon over the warm hollandaise sauce, and serve immediately. Garnish with chopped chives if desired.

instructions_source: editorial-classic