Eggs Benedict with Smoked Salmon & Chives

Ingredients

Contains: egg, milk, fish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 4 eggs
• 2 tbsp white wine vinegar
• 2 English muffins, halved
• a little butter, for spreading
• 8 slices smoked salmon
• chopped chives, to serve
• 2 tsp lemon juice
• 2 tsp white wine vinegar
• 3 egg yolks
• 125g unsalted butter, diced

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven broiler or a dry skillet over medium heat. Spread the cut sides of the 2 halved English muffins lightly with a little butter and toast until golden, about 4 minutes. Keep warm.

2. Make the hollandaise: in a small saucepan, simmer the 2 tsp white wine vinegar with a splash of water until reduced to about 1 tsp, then cool slightly. Whisk the 3 egg yolks, the reduced vinegar and the 2 tsp lemon juice in a heatproof bowl set over a pan of barely simmering water.

3. Whisk the yolk mixture until thick and pale, about 3 minutes, then add the diced unsalted butter a few pieces at a time, whisking until smooth. Keep it over warm (not boiling) water until it reaches 160°F (71°C), then cover and keep warm.

4. Poach the eggs: bring a wide pan of water to a gentle simmer and add the 2 tbsp white wine vinegar. Crack in the 4 eggs one at a time and cook until the whites are set and the yolks are still soft, about 3 to 4 minutes. Lift out with a slotted spoon and drain on paper towels.

5. Assemble: place 2 smoked salmon slices on each toasted muffin half, top each with a poached egg, spoon warm hollandaise over the top and scatter with chopped chives. Serve immediately.