Easy Eggs Benedict At Home

Instructions

1. Add a splash of vinegar to lightly simmering water in a pot for poaching eggs.
2. Crack eggs into a small strainer and carefully roll them around to remove loose egg white bits.
3. Transfer cleaned eggs to a bowl.
4. Create a small vortex in the water using a whisk.
5. Drop eggs into the vortex and stir gently to prevent sticking.
6. Cook poached eggs for 3-4 minutes until whites are set but yolks remain runny and jiggly.
7. Remove poached eggs and place on an oiled baking sheet. Set the hot poaching water aside for reheating later.
8. Melt 2 sticks of butter over low heat in a separate pot.
9. Using a fork, trace around the entire English muffin to create craggly bits, then pull apart.
10. Heat a large pan over medium heat and add butter until it coats the bottom and reaches into the nooks and crannies.
11. Place English muffins face-down in the butter, lifting and re-dropping each to ensure full coating.
12. Continuously rotate the English muffins around the pan to ensure even toasting and prevent burning.
13. Toast until tops are fluffy and bottoms are golden brown, similar in color to the muffin tops.
14. Turn off heat and keep English muffins warm.
15. Create a double boiler by adding about half an inch of water to a pot and placing a heatproof bowl inside.
16. Heat the double boiler over low heat.
17. Separate 8 egg yolks and add them to a medium bowl with 2 tablespoons of lemon juice.
18. Whisk the egg yolk and lemon juice mixture for 3-5 minutes until it reaches a ribbon-like texture.
19. Place the bowl over the simmering water and immediately begin whisking.
20. Slowly pour the melted butter into the egg mixture while whisking quickly.
21. If needed, pause pouring and continue whisking to prevent scrambling.
22. If mixture becomes too thick, add a splash of water and reduce heat.
23. Continue stirring until hollandaise reaches desired consistency and sounds foamy and hollow.
24. Remove from heat and add a pinch of salt.
25. Reheat poached eggs by placing them briefly in the warm poaching water.
26. Place two English muffins on a plate.
27. Layer smoked salmon on top of each muffin half.
28. Dry the reheated eggs on a paper towel and carefully place over the salmon.
29. Pour hollandaise sauce over the eggs.
30. Sprinkle with smoked paprika using a small whisk.
31. Garnish with fresh chopped chives and serve immediately.