Eggs Benedict with Smoked Salmon & Chives Recipe

Preheat the oven to 375°F.

Slice the English muffins in half and place them on a baking sheet. Toast in the oven for about 5 minutes until lightly golden.

In a large pot, bring water to a simmer and add white vinegar.

Carefully crack each egg into a small bowl or ramekin.

Gently slide the eggs into the simmering water and poach for 3-4 minutes until the whites are set but the yolks are still runny. Remove the poached eggs with a slotted spoon and set aside.

Meanwhile, prepare the Hollandaise sauce. In a heatproof bowl, whisk the egg yolks and lemon juice until creamy.

Place the bowl over a pot of simmering water, making sure the bottom of the bowl doesn’t touch the water. Slowly pour in the melted butter while whisking constantly until the sauce thickens. Season with salt and pepper.

To assemble, place a toasted English muffin half on a plate. Top with a slice of smoked salmon, a poached egg, and a generous spoonful of Hollandaise sauce. Garnish with chopped chives.

Serve immediately and enjoy!