Eggs Benedict with Smoked Salmon

recipe

• 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!