Smoked Salmon Eggs Benedict

Smoked Salmon eggs benedict, one of my favorite breakfast foods ever. In general I enjoy savory breakfast over stuff like pancakes and waffles, even though I certainly like those as well, but there is nothing better than eggs for breakfast and these are amazing. Eggs for any meal are amazing and we certainly had eggs benedict for dinner many times. If you like smoked salmon try this version of them, I promise you will love it!

Smoked Salmon Eggs Benedict

2 eggs
1 Tbsp vinegar
1 English muffin, sliced in half and toasted
4 slices smoked salmon
2 tsp butter
salt and pepper
Hollandaise Sauce (recipe on the bottom)

sliced tomatoes on the side (optional)

To poach your eggs heat some water on medium heat but do not bring the water to boil and add the vinegar. Break the eggs into a bowl, stir the water a little bit in the pan before inserting the eggs from the bowl gently into the pot. I like doing the eggs two by two.
Most people like to cook the eggs between four and five minutes, but I prefer mine cooked three to four minutes tops.

While your eggs are poaching toast the English muffins and then spread the butter over the top. Arrange salmon slices on the muffins and then top each with the poached egg. Season with salt and pepper and then pour some of your Hollandaise sauce over the eggs.

Hollandaise Sauce
by Alton Brown

3 egg yolks
1 tsp water
1/4 tsp sugar
12 Tbsp (1 1/2 sticks) unsalted butter, chilled and cut into small pieces
1/2 teaspoon kosher salt
2 tsp freshly squeezed lemon juice
1/8 teaspoon cayenne pepper

Pour 1-inch of water into a large saucepan; over medium heat, bring to a simmer. Once simmering, reduce the heat to low.
Place egg yolks and 1 teaspoon water in a medium mixing bowl and whisk until mixture lightens in color, approximately 1 to 2 minutes. Add the sugar and whisk for another 30 seconds.
Place the mixture over the simmering water and whisk constantly for 3 to 5 minutes, or until there is a clear line that is drawn in the mixture when you pull your whisk through, or the mixture coats the back of a spoon.
Remove the bowl from over the pan and gradually add the butter, 1 piece at a time, and whisk until all of the butter is incorporated. Place the bowl back over the simmering water occasionally so that it will be warm enough the melt the butter. Add the salt, lemon juice, and cayenne pepper. Serve immediately or hold in a thermos to keep warm.