Smoked Salmon Eggs Benedict

Ingredients

• 2 English muffins, split in half
• Butter, for spreading on muffins
• 8 slices smoked salmon
• 4 large eggs
• 2 tbsp white wine vinegar (for poaching water)
• 3 egg yolks
• 125g (9 tbsp) unsalted butter
• 2 tsp lemon juice
• 2 tsp white wine vinegar (for hollandaise)
• Salt and black pepper, to taste

Before you cook

• Separate 3 eggs to obtain the yolks for the hollandaise, and set aside the 4 whole eggs for poaching.
• Cut the 125g unsalted butter into small cubes and melt it in a small saucepan over low heat, then set aside.
• Measure out the lemon juice and 2 tsp white wine vinegar for the hollandaise and combine them in a heatproof bowl.
• Split the English muffins in half.

Steps

1. Add the 3 egg yolks to the heatproof bowl with the lemon juice and white wine vinegar. Whisk with a balloon whisk for about 1 minute until the mixture is pale, light, and frothy.
2. Set the bowl over a small saucepan of barely simmering water, making sure the bottom of the bowl does not touch the water. Whisk continuously for 3–4 minutes until the mixture thickens and leaves a ribbon trail when the whisk is lifted.
3. Remove the bowl from the heat momentarily. Begin adding the melted butter a few drops at a time, whisking constantly. Gradually increase to a thin, steady stream, continuing to whisk until the sauce is thick, glossy, and coats the back of a spoon. If the sauce looks like it may be splitting, remove it from the heat and whisk vigorously for 1–2 minutes to bring it back together.
4. Season the hollandaise with salt and black pepper to taste. Set the bowl back over the pan of warm (not simmering) water to keep warm while you prepare the rest of the dish.
5. Fill a large, deep saucepan with about 3 inches of water and bring to a boil over high heat. Add the 2 tbsp of white wine vinegar, then reduce the heat so the water is at a gentle simmer — you should see small, lazy bubbles, not a rolling boil.
6. Using a large spoon, stir the water in one direction to create a gentle whirlpool. Crack one egg into a small cup or ramekin, then gently slide it into the centre of the whirlpool. Repeat quickly with the remaining 3 eggs, adding them one by one.
7. Poach the eggs for about 4 minutes, until the whites are fully set and opaque but the yolks are still soft when gently pressed. Carefully remove each egg with a slotted spoon and rest them briefly on a paper towel to drain excess water.
8. While the eggs poach, toast the English muffin halves in a toaster or under the broiler for 2–3 minutes until lightly golden. Spread each half generously with butter.
9. Lay 2 slices of smoked salmon over each buttered muffin half, folding or layering them to cover the surface.
10. Place one poached egg on top of the salmon on each muffin half. Spoon a generous amount of hollandaise sauce over each egg. Serve immediately.