Salmon Eggs Benedict

Ingredients

• 4 eggs
• 3 egg yolks
• 4 tsp white wine vinegar
• 2 English muffins
• 8 slice smoked salmon
• 2 tsp lemon juice
• 125 g unsalted butter
• 1 tbsp butter (optional)
• 2 tbsp chives (optional)

Steps

1. To make Hollandaise, whisk egg yolks, lemon juice, and 2 tsp white wine vinegar in a bowl until frothy. Place bowl over simmering water and whisk until thickened.
2. Gradually whisk in melted unsalted butter until the sauce is thick and emulsified. Season with salt and pepper, then keep warm.
3. Bring a large pan of water to a gentle simmer and add 2 tsp white wine vinegar. Create a whirlpool in the water.
4. Carefully slide eggs into the simmering water one by one and poach for about 4 minutes until whites are set and yolks are runny. Remove with a slotted spoon.
5. Lightly toast and butter English muffins. Place two slices of smoked salmon on each muffin half.
6. Top each muffin half with a poached egg, then generously spoon over the warm Hollandaise sauce.
7. Garnish with chopped chives, if desired, and serve immediately.