Eggs Benedict with Smoked Salmon

Ingredients

• •4 pieces English muffins
• •8 eggs
• •8 oz smoked salmon
• •2 tbsp white vinegar
• •1 cup butter
• •2 tbsp lemon juice
• •0.5 tsp salt
• •0.25 tsp black pepper

Instructions

1. 1

   Fill a large saucepan with water and bring to a gentle simmer
2. 2

   In a separate saucepan, melt butter over low heat for hollandaise sauce
3. 3

   Toast English muffins until golden brown
4. 4

   In a bowl, whisk together egg yolks and lemon juice for hollandaise sauce
5. 5

   Place a metal mixing bowl over the saucepan of simmering water to create a double boiler for the hollandaise sauce
6. 6

   Whisk the egg yolk mixture in the bowl until thickened
7. 7

   Add melted butter gradually while whisking continuously until smooth and creamy
8. 8

   Season with salt and pepper
9. 9

   Poach eggs in the simmering water with vinegar for 3-4 minutes until whites are set but yolks are still runny

   ⏱️ 3.5 minutes
10. 10

    Assemble by placing a slice of smoked salmon on each English muffin half, followed by a poached egg, and drizzle with hollandaise sauce