Smoked Salmon Eggs Benedict

What does it include?

Ingredients

• 4 eggs
• 30 ml white wine vinegar
• 2 muffins ingleses
• To serve: butter
• 8 slices of smoked salmon
• 10 ml lemon juice
• 10 ml white wine vinegar
• 3 egg yolks
• 125 g unsalted butter

How to prepare it step by step?

Preparation

1. Make the hollandaise sauce. Combine lemon juice and vinegar in a small bowl, add egg yolks, and beat until light and foamy.
2. Place the bowl over a saucepan of simmering water and whisk until the mixture thickens.
3. Gradually add butter, whisking constantly until thickened. If it splits, remove from heat briefly.
4. Season the hollandaise sauce and keep warm.
5. To poach the eggs, bring water to a boil in a large saucepan, add vinegar, then reduce to a gentle simmer.
6. Stir the water to form a whirlpool and add eggs one at a time.
7. Cook each egg for about 4 minutes, then remove with a slotted spoon.
8. Lightly toast the muffins and spread with butter.
9. Place a couple of salmon slices on each muffin half.
10. Top each muffin with a poached egg.
11. Pour a little hollandaise sauce over each egg and garnish with chopped chives.