Smoked Salmon Eggs Benedict

Instructions

step 1 Toast the English muffin halves until golden and lightly crisp, then place them on serving plates. /n
step 2 Bring a saucepan of water to a gentle simmer and add white vinegar. Crack each egg into a small bowl. /n
step 3 Carefully slide the eggs into the simmering water and poach for about 3–4 minutes until the whites are set but the yolks remain soft. Remove with a slotted spoon and set aside. /n
step 4 In a heatproof bowl whisk the egg yolks and lemon juice. Place the bowl over a pot of gently simmering water to create a double boiler. /n
step 5 Slowly drizzle the melted butter into the yolk mixture while whisking constantly until the sauce thickens and becomes smooth. Season with salt and cayenne pepper. /n
step 6 Place slices of smoked salmon over each toasted muffin half. /n
step 7 Top the salmon with a poached egg. /n
step 8 Spoon warm hollandaise sauce generously over the eggs and garnish with chopped chives or microgreens.

Storage and Reheating Tips

Eggs Benedict is best served immediately for the best texture and flavor. If needed, hollandaise sauce can be kept warm for a short time over very low heat while whisking occasionally. Leftover hollandaise can be stored in the refrigerator for up to 2 days and gently reheated over a double boiler while whisking.