Eggs Benedict with Smoked Salmon

recipe

• Step 1
  Prepare the soft-boiled eggs. In a pot of boiling water, cook the eggs (1 per serving) for 6 min.
• Step 2
  Meanwhile, slice the English muffins in halves & lightly butter them. In a hot pas, add the muffins & toast them for 1-2 min, over medium heat, until lightly golden. Alternatively, toast them in the oven for 4 min at 210°C.
• Step 3
  Once cooked, place the eggs in cold water to stop the cooking process. Gently peel the eggs & set aside.
• Step 4
  Juice the lemons & set aside.
• Step 5
  Prepare the hollandaise sauce. Crack the eggs (1 per serving), separating the whites from the yolks. Place the yolks in a saucepan.
• Step 6
  Add 1 teaspoon of water per serving & the lemon juice to the saucepan with the egg yolks. Season with salt & pepper. Whisk to combine.
• Step 7
  Heat the saucepan over low heat, while continuously whisking - make sure the mix doesn't come to a boil. Add the butter little by little, while whisking. The sauce should thicken slightly so that it coats a spoon.
• Step 8
  Serve the toasted English muffins topped with the smoked salmon & poached eggs. Drizzle over with the hollandaise sauce & top with minced chives, if you have some. Season with freshly grated pepper & enjoy !