Eggs Benedict with Smoked Salmon

Step 1

Bring a pot of water to a boil. Gently add 1 egg per portion (reserving 1 egg per portion for making the sauce) and cook for 6 minutes.

Step 2

Meanwhile, cut the English muffins in half and butter both sides.

Step 3

Toast the English muffins in a pan over medium heat until golden brown. (You can also use a toaster, or bake them for 4 minutes at 210°C.)

Step 4

Remove the pot from heat and plunge the eggs into cold water to stop the cooking.

Step 5

Gently peel the eggs and set aside.

Step 6

Juice the lemon and set aside the juice.

Step 7

To make the Hollandaise sauce: Separate the remaining raw eggs (1 per portion) and place the yolks in a small saucepan.

Step 8

Add the water (1 teaspoon per portion) and the lemon juice. Season with salt and pepper and whisk to combine.

Step 9

Place the saucepan over very low heat and continue whisking. (Be careful not to let it boil!) Add the butter, a little bit at a time.

Step 10

The sauce should thicken slightly so that it coats a spoon.

Step 11

Place the toasted English muffins on a plate and top them with the smoked salmon and egg.

Step 12

Spoon Hollandaise sauce on top of each serving and season with pepper. (Optional: Sprinkle on some finely chopped chives.) It's ready!