Smoked Salmon Eggs Benedict

Ingredients

• 4 English muffins, split
• 8 ounces smoked salmon
• 8 large eggs
• 1 tablespoon white vinegar
• 1 cup hollandaise sauce
• 2 tablespoons fresh chives, chopped
• 1 tablespoon capers, drained
• 2 tablespoons unsalted butter, softened
• freshly cracked black pepper, to taste

Method

1. 1

   Fill a large saucepan with about 3 inches of water and bring to a gentle simmer over medium heat. Add the white vinegar.

   5:00 · Heat water
2. 2

   Toast the split English muffins until golden brown, then spread the cut sides with softened butter.

   3:00 · Toast muffins
3. 3

   Crack one egg into a small cup, then gently slide it into the simmering water. Repeat with remaining eggs, working in batches of 4 if needed.

4. 4

   Poach the eggs until the whites are set but the yolks remain runny, about 3 minutes. Remove with a slotted spoon and drain on a paper towel.

   3:00 · Poach eggs
5. 5

   Top each toasted muffin half with a portion of smoked salmon, folding or draping it loosely.

6. 6

   Place a poached egg on top of the salmon on each muffin half.

7. 7

   Spoon warm hollandaise sauce generously over each assembled muffin.

8. 8

   Garnish with chopped chives, capers, and a crack of black pepper. Serve immediately.