Smoked Salmon Eggs Benedict

Instructions

1. Prepare the hollandaise sauce
   In a heatproof bowl set over (not touching) barely simmering water, whisk the egg yolks and lemon juice vigorously until the mixture becomes pale and has doubled in volume. Slowly drizzle in the hot melted butter while whisking constantly until the sauce thickens to coat the back of a spoon. Add cayenne pepper, season with salt to taste, and keep warm.
2. Poach the eggs
   Fill a large, deep skillet with water to a depth of about 3 inches. Add vinegar and bring to a gentle simmer. Crack each egg into a small cup first, then gently slip 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
   While the eggs are poaching, toast the English muffin halves until golden brown. Arrange them on serving plates.
4. Assemble the Eggs Benedict
   Layer each English muffin half with a slice or two of smoked salmon. Carefully place a poached egg on top of each. Spoon hollandaise sauce generously over each egg, allowing it to drape over the sides. Sprinkle with freshly chopped chives, a light dusting of cayenne pepper, and black pepper.
5. Serve immediately
   Garnish with additional chives if desired and serve immediately while the eggs are still warm and the hollandaise sauce is still fluid. Add avocado slices on the side if using.