Salmon Eggs Benedict

Ingredients:

4 eggs
2 tbsp white wine vinegar
2 English muffins, halved (or gluten-free bread)
a little butter, for spreading
8 slices smoked salmon
chopped chives, to serve

Hollandaise sauce:
2 tsp lemon juice
2 tsp white wine vinegar
3 egg yolks
1 stick unsalted butter, diced

Directions:

1. First make the Hollandaise sauce. Put the lemon juice and vinegar 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 mins. Season and keep warm.
2. 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 mins, then remove with a slotted spoon.

3. 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.

Servings: 4

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