Eggs Benedict with Smoked Salmon

Ingredients 
(Serves 4)

• 8 eggs    
• 8 pieces Smoked salmon
• 16 stalks Asparagus (optional)
• 4 English muffins (split)
• 50g butter
• 2 tsp vinegar

Hollandaise sauce

• 200g unsalted butter
• 3 egg yolks
• 1 tbsp lemon juice
• 2 tbsp hot water
• Pinch of Ground black pepper
• 1/2 tsp salt

Method

1. To make the hollandaise sauce, whisk the egg yolks and lemon juice together in a bowl.
2. Place the bowl over a metal rack in a saucepan with simmering water.
3. Continue to whisk rapidly. Then pour in melted butter and continue whisking until sauce is thickened.
4. Add salt and black pepper and mix well. Remove from heat and set aside for use later.
5. To poach the eggs, bring water in a saucepan to almost boiling. If water is boiling, lower the heat until it is no longer boiling. 
6. Add 2 teaspoons of vinegar to the water.
7. Break an egg into a cup.  Swirl the vinegared water briskly to form a vortex and slide an egg in. Let the egg curl round and set to a neat round shape. Cook for 2-3 minutes, then remove with a slotted spoon. 
8. Immerse the egg into ice-cold water to stop the egg from cooking further.
9. Repeat with the other eggs, one at a time, re-swirling the water as you slide the eggs in. 
10. Split the muffins and toast them lightly. Spread butter on muffins.
11. Place a slice of smoked salmon and 2 stalks of asparagus on each muffin and top with a poached egg. 
12. Pour hollandaise sauce on top and serve.