Eggs benedict with smoked salmon & chives

• eggs↗4
• white wine vinegar↗2 tbsp tbsp
• English muffins↗2

  halved

• butter↗a little

  for spreading

• smoked salmon↗8 slices

  8 slices

• chiveschopped

  chopped, to serve

• lemon juice↗2 tsp tsp
• white wine vinegar↗2 tsp tsp
• egg yolks↗3
• unsalted butter↗125g g

  diced

Step-by-step instructions

1. 1

   First make the hollandaise sauce. Put the lemon juice and vinegar in a small bowl, add the egg yolks and whisk with a balloon whisk until light and frothy. Place the bowl over a pan of simmering water and whisk until mixture thickens. Gradually add the butter, whisking constantly until thick – if it looks like it might be splitting, then whisk off the heat for a few mins. Season and keep warm.

2. 2

   To poach the eggs, bring a large pan of water to the boil and add the vinegar. Lower the heat so that the water is simmering gently. Stir the water so you have a slight whirlpool, then slide in the eggs one by one. Cook each for about 4 mins, then remove with a slotted spoon.

3. 3

   Lightly toast and butter the muffins, then put a couple of slices of salmon on each half. Top each with an egg, spoon over some hollandaise and garnish with chopped chives.