Salmon Eggs Benedict

Instructions

1. Prepare the hollandaise sauce
   In a heatproof bowl, whisk together the egg yolks and lemon juice until light and frothy. Place the bowl over a pot of barely simmering water (ensuring the bottom doesn't touch the water). Continuously whisk while slowly drizzling in the hot melted butter until the sauce thickens to coat the back of a spoon. Remove from heat, stir in cayenne pepper, and season with salt. Cover and keep warm.
2. Poach the eggs
   Fill a large, deep skillet with 2 inches of water. Add white vinegar and bring to a gentle simmer. Crack each egg into a small cup, then carefully slide into the simmering water. Cook for 3-4 minutes until whites are set but yolks remain runny. Remove with a slotted spoon and place on a paper towel-lined plate.
3. Toast the English muffins
   Meanwhile, toast the English muffin halves until golden brown. Arrange them on serving plates. If using spinach, quickly wilt it in a hot pan with a splash of water and divide among the muffin halves.
4. Assemble the eggs benedict
   Layer each muffin half with smoked salmon slices. Carefully place a poached egg on top of each. Spoon the hollandaise sauce generously over each egg. Sprinkle with fresh dill, chives, freshly ground black pepper, and a pinch of salt.
5. Serve immediately
   Garnish with additional dill or chives if desired. Serve hot with a side of fresh fruit or breakfast potatoes for a complete brunch experience.