Instructions
Part 1: Make the Hollandaise Sauce. 1. Get a small heatproof bowl. Add 2 teaspoons of lemon juice and 2 teaspoons of white wine vinegar to the bowl. 2. Separate 3 egg yolks from their whites. Add these 3 egg yolks to the bowl with the lemon juice and vinegar. 3. Using a balloon whisk, beat the egg yolk mixture until it looks pale, light, and slightly foamy. 4. Fill a medium pot with a few inches of water. Bring the water to a gentle simmer over medium heat. Do not let the water boil vigorously. 5. Place the small bowl containing the egg yolk mixture over the simmering pot. Make sure the bottom of the bowl does not touch the simmering water. 6. Continuously whisk the egg yolk mixture over the heat. It will begin to thicken. 7. Melt 125g of unsalted butter in a separate small saucepan or microwave. The butter should be warm, not hot. 8. Slowly pour the melted butter into the egg yolk mixture in a thin, steady stream. At the same time, continuously whisk the mixture. Keep whisking until the sauce becomes thick and creamy. 9. If the sauce looks like it is separating (getting lumpy or oily), immediately remove the bowl from the heat. Whisk vigorously off the heat for a few minutes until it smooths out. 10. Season the Hollandaise sauce with salt and pepper to taste. Keep the sauce warm while you prepare the rest of the meal. You can leave it over the warm (but not simmering) pot of water, or in a warm spot on the counter. Part 2: Poach the Eggs. 1. Fill a large pot with water. Bring the water to a full boil over high heat. 2. Add 2 tablespoons of white wine vinegar to the boiling water. 3. Reduce the heat to low, so the water is just gently simmering. You should see small bubbles, but not a rolling boil. 4. Use a spoon to gently stir the simmering water in a circular motion to create a slow whirlpool in the center of the pot. 5. Carefully crack each of the 4 eggs into individual small bowls or ramekins. 6. Gently slide one egg at a time into the center of the whirlpool. 7. Cook each egg for approximately 4 minutes. The egg whites should be set, and the yolks should still be runny. 8. Use a slotted spoon to carefully remove each poached egg from the water. 9. Place the poached eggs on a paper towel-lined plate to drain any excess water. Part 3: Assemble the Eggs Benedict. 1. Take 2 English muffins. Slice them in half horizontally. 2. Lightly toast the English muffin halves until golden brown. 3. Spread butter lightly on each toasted muffin half. 4. Place 2 slices of smoked salmon on top of each buttered muffin half (this means 4 slices per full muffin). 5. Carefully place one poached egg on top of the salmon on each muffin half. 6. Spoon a generous amount of the warm Hollandaise sauce over each egg. 7. Garnish with freshly chopped chives, if desired. 8. Serve immediately.