Salmon Eggs Benedict

Ingredients

• 4 pcsEgg
• 54 gEgg yolk
• 135 gButter
• 2 pcsMuffin
• 120 gSalmon
• 10 mlLemon
• 40 mlWhite wine vinegar
• 5 gChives
• 1 gSalt

Instructions

1. 1

   Make the hollandaise

   • Put lemon juice (2 tsp) and 2 tsp white wine vinegar in a small metal bowl.
   • Add 3 egg yolks and whisk until light and frothy.
   • Place the bowl over a pan of barely simmering water and whisk until the mixture thickens.
   • Slowly drizzle in the hot butter (125 g) while whisking until the sauce is thick and smooth. If it starts to split, remove from heat and whisk briefly.
   • Season with salt and additional lemon juice if needed. Keep warm (not hot).
2. 2

   Poach the eggs

   • Bring a large pan of water to the boil and add 30 ml white wine vinegar.
   • Reduce heat to a gentle simmer.
   • Create a slight whirlpool and slide in the eggs one at a time.
   • Cook about 4 minutes for a soft yolk, then remove with a slotted spoon.
3. 3

   Assemble

   • Lightly toast and butter the English muffins.
   • Place 2 slices smoked salmon on each muffin half.
   • Top each with a poached egg, spoon over hollandaise and garnish with chopped chives.
   • Serve immediately.