To me, Eggs Benedict is a fancy breakfast item that’s reserved for special occasions. Because I think that, I decided to pair it with another fancy ingredient – smoked salmon. The saltiness of the salmon compliments it perfectly, even though it’s more delicate than the traditional ham/bacon pairing. It’s a nice twist on a classic. My dad loved it!

2 egg yolks

2 tablespoons lemon juice (fresh)

½ tablespoon water

White pepper to taste

Dash of Worcestershire sauce

1 stick of butter (melted)

1 teaspoon white vinegar

4 eggs

4 English muffins

4 slices smoked salmon

1 tablespoon chives

Slice and toast the English muffins.

Place a slice of smoked salmon on each English muffin.

Hollandaise sauce: Prepare a double boiler over medium low heat (make sure the water in the saucepan does not touch the bottom of the mixing bowl). Put the egg yolks, lemon juice, Worcestershire, water, and white pepper into the double boiler. Whisk together.  Slowly pour the warm melted butter (1-2 tablespoons at a time) into the egg mixture, whisking nonstop. The sauce will thicken, but if it becomes too thick, just add some hot water to the mixture. Remove from heat and cover to keep warm.

Meanwhile, bring water to a simmer in a sauce pan (about 3-4 inches of water). Add the vinegar. Break open the eggs and add each one individually into the water. Cook for around 2 minutes and 40 seconds. Remove with a spider or slotted spoon. Put this poached egg on top of the smoke salmon. Repeat for the other 3 eggs.

Take a spoon of the hollandaise sauce and pour it onto the egg. Repeat.

Sprinkle some chopped chives on top of the sauce.

Serve and enjoy!