Eggs Benedict with Smoked Salmon

Name: Eggs Benedict with Smoked Salmon
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Cuisine: American
Ingredients: 3 pcs Eggs; 2 tsp Lemon juice; 2 tsp White wine vinegar; 125 g Unsalted butter; 4 pcs Eggs; 2 tbsp White wine vinegar; 2 pcs English muffins; Butter; 8 pcs Smoked salmon

A classic American breakfast: crispy English muffins with smoked salmon, delicate poached eggs, and silky hollandaise sauce. Perfect for a luxurious weekend brunch.

Ingredients

3 pcs Eggs
2 tsp Lemon juice
2 tsp White wine vinegar
125 g Unsalted butter
4 pcs Eggs
2 tbsp White wine vinegar
2 pcs English muffins
Butter
8 pcs Smoked salmon

Instructions

Prepare the hollandaise sauce. Pour lemon juice and vinegar into a small bowl, add egg yolks and whisk until the mixture becomes light and fluffy.
Place the bowl over a saucepan with barely simmering water (the bowl should not touch the water) and continue whisking until the sauce thickens. Gradually add the butter in a thin stream, whisking constantly, until the sauce becomes thick and creamy. If the sauce begins to break, remove the bowl from heat for a few minutes and whisk. Season with salt and pepper, and keep warm.
Bring water to a boil in a large saucepan and add vinegar. Reduce the heat so the water barely simmers. Create a small whirlpool by stirring with a spoon, then carefully place the eggs one by one into the center of the whirlpool. Poach each egg for about 4 minutes until the whites are set but the yolk remains runny.
Remove the cooked eggs with a slotted spoon and place on paper towels. Lightly toast the muffins in a toaster and spread with butter.
Place 2 slices of smoked salmon on each muffin half, top with a poached egg. Generously drizzle with hollandaise sauce and garnish with chopped chives.