Salmon Eggs Eggs Benedict

1. Start with the hollandaise. Put the lemon juice and vinegar in a small bowl, add the egg yolks and whisk with a balloon whisk until light and frothy. Set the bowl over a pan of simmering water and whisk until the mixture thickens. Add the butter a little at a time, whisking constantly until thick. If it threatens to split, whisk it off the heat for a couple of minutes. Season and keep warm.
2. For the eggs, bring a large pan of water to the boil, add the vinegar, then drop the heat so it just simmers. Stir the water into a slight whirlpool and slide in the eggs one at a time. Cook each for about four minutes, then lift out with a slotted spoon.
3. Lightly toast and butter the muffins, then lay a couple of slices of salmon on each half. Sit an egg on top, spoon over the hollandaise and scatter with chopped chives.

Tips from the ZestyPlate Kitchen

• Make the hollandaise over barely simmering water and keep whisking so it never gets the chance to split.
• Should it start to look grainy, lift the bowl off the heat and whisk in a teaspoon of cold water to pull it back.
• Reach for the freshest eggs you have, as they keep a tidy shape in the poaching water.
• Stir the water into a slow whirlpool before sliding each egg in to keep the white wrapped round the yolk.