Smoked Salmon Eggs Benedict

INGREDIENTS

• 100g  Cold Smoked Atlantic Salmon Thin Sliced
• 2 English muffin, lightly toasted and buttered
• 4 eggs
• Splash of white vinegar

Hollandaise Sauce

• 1 egg yolk
• 1 tbs white vinegar
• 125g butter
• Salt and black pepper to taste

PREPARATION

1. Melt the butter.
2. Add the egg yolks and white vinegar, blend for a few seconds with a blender.
3. Add the melted butter, little by little, by drizzling it.
4. Once all the melted butter is added, the hollandaise sauce should be thick with a silk texture.
5. Lightly season with salt and pepper. Set aside.
6. Bring a pot of water to boil and add a splash of white vinegar.
7. Gently slide each egg into the water. Spoon some water over the egg whites of the eggs while it is cooking- it will keep the eggs in shape.
8. Use a slotted spoon to remove the egg from the water and allow the water to drain from the egg by placing the eggs on kitchen towel to drain.
9. Add a smoked salmon piece on each English muffin half. Add the poached egg and top with hollandaise sauce.
10. Garnish with chopped chives. (optional)