Eggs Benedict with Smoked Salmon
In a saucepan, whisk together 4 egg yolks, 2 teaspoons of lemon juice, 1 tablespoon of water, a dash of cayenne pepper (or hot sauce), a pinch of salt and pepper.
Place the saucepan over medium low heat. Whisk briskly until egg mixture slightly thickens. Add 3 teaspoons of butter (one tablespoon at a time) and continue to whisk until it forms into a creamy sauce.
Tip: If the sauce becomes too thick or it starts to curdle, whisk in a one tablespoon of water at a time.
Over medium heat, simmer 2 inches of water in a deep skillet or saucepan. Add a tablespoon of white vinegar.
In a small bowl, crack the egg carefully and slide the egg into the simmering water. Cook until the egg is set (about 3 minutes). Line a plate with paper towel and place the egg on top of it.
Toast English muffins. Place slices of smoked salmon on it then top with poached egg and hollandaise sauce. Garnish with chopped chives and serve with cucumber or your choice of side.