Eggs Benedict with smoked salmon and hollandaise

Ingredients

for 2 servings

• Eggs200 g (7.1 oz)
• Smoked salmon100 g (3.5 oz)
• Egg yolks36 g (1.3 oz)
• Melted butter80 g (2.8 oz)
• Lemon juice10 g (0.4 oz)
• Cider vinegar10 g (0.4 oz)

Directions

1. Make the hollandaise: whisk the egg yolks with the lemon juice in a bowl set over a gently simmering bain-marie, until the mixture thickens and pales.
2. Still over the bain-marie, whisk in the warm melted butter in a thin stream, beating all the while, until you have a coating sauce; keep it warm.
3. Bring a pan of water to a simmer with the cider vinegar, create a gentle whirlpool and poach the eggs for 3 minutes, then drain them on paper towel.
4. Arrange the smoked salmon in a nest on each plate and set a poached egg gently on top.
5. Coat generously with the hollandaise sauce, season with pepper and serve immediately.