Eggs Benedict with Smoked Salmon

Chef Eric Scuiller offers up a decadent way to start your day with this recipe from the Hilton Dallas Lincoln Center.

Eggs Benedict with Smoked Salmon

4 eggs
2 tbsp. white wine vinegar
2 English muffins, halved
8 slices smoked salmon
Chopped chives, to serve

For the hollandaise sauce:
2 tsp. lemon juice
2 tsp. water
3 egg yolks
125g unsalted butter, diced

First make the Hollandaise sauce. Put the lemon juice and water in a small bowl, add the egg yolks and whisk with a balloon whisk until light and frothy. Place the bowl over a pan of simmering water and whisk until mixture thickens. Gradually add the butter, whisking constantly until thick - if it looks like it might be splitting, then whisk off the heat for a few minutes. Season with salt & pepper and hot sauce and keep warm.

To poach the eggs, bring a large pan of water to the boil and add the vinegar. Lower the heat so that the water is simmering gently. Stir the water so you have a slight whirlpool, then slide in the eggs one by one. Cook each for about 4 minutes, and then remove with a slotted spoon. Lightly toast and butter the muffins, then put a couple of slices of salmon on each half. Top each with an egg, spoon over some Hollandaise and garnish with chopped chives.