Ingredients
- 3 large egg yolks
- 1 tablespoon fresh lemon juice
- 1 tablespoon water
- 1 teaspoon Dijon mustard
- 10 tablespoons unsalted butter cut into small pieces
- 1/4 teaspoon salt plus more to taste
- 1/4 teaspoon cayenne pepper
- 1 tablespoon white vinegar
- 4 large eggs
- 2 English muffins halved
- 4 ounces smoked salmon
- Fresh chives chopped (optional for garnish)
Instructions
- Begin by making the hollandaise sauce: In a saucepan off the heat, whisk together egg yolks, lemon juice, water, and Dijon mustard.
- Add butter to the saucepan and place over low-medium heat, whisking constantly until the butter is melted and the sauce thickens, about 5 minutes.
- Remove from heat, stir in salt and cayenne pepper, and adjust seasoning if necessary.
- For poaching eggs, fill a large saucepan with 4 inches of water and add vinegar. Bring to a boil, then reduce to a low simmer.
- Crack each egg into a small bowl. Swirl the simmering water to create a vortex and gently slide an egg into the center. Poach for 3 minutes, or until desired doneness. Remove with a slotted spoon and repeat with remaining eggs.
- Assemble the eggs Benedict by toasting English muffin halves, topping each with smoked salmon, a poached egg, and a generous spoonful of hollandaise sauce. Garnish with chives if using.
