Smoked Salmon Eggs Benedict

Ingredients

• 2 tsplemon juice, for Hollandaise
• 2 tspwhite wine vinegar, for Hollandaise
• 3egg yolks, for Hollandaise
• 125 gunsalted butter, for Hollandaise; melted and clarified
• 4eggs, for poaching
• 2 tbspwhite wine vinegar, for poaching water; different quantity from Hollandaise entry
• 2english muffins, split in half to give 4 portions
• butter, for spreading on toasted muffins
• 8 piecesmoked salmon, slices — 2 per muffin half
• chives, chopped, to garnish

Method

1. 1

   Make the Hollandaise: put the lemon juice and white wine vinegar (2 tsp each) in a heatproof bowl with the egg yolks. Whisk until light and frothy. Place the bowl over a pan of simmering water and whisk until the mixture thickens. Gradually whisk in the melted butter until thick and glossy.

2. 2

   Season the Hollandaise and keep warm over the pan of hot water with the heat off.

3. 3

   Bring a large pan of water to the boil and add 2 tbsp white wine vinegar. Reduce to a gentle simmer. Stir the water to create a slight whirlpool, then slide in the eggs one at a time. Poach for about 4 minutes each, then remove with a slotted spoon.

4. 4

   Toast the muffins and spread with butter. Lay 2 slices of smoked salmon on each muffin half.

5. 5

   Top each muffin half with a poached egg. Spoon over the Hollandaise and garnish with chopped chives.