Smoked Salmon Eggs Benedict for Two

01Method

1. 1

   Set up a double boiler with water in the bottom pan, ensuring it doesn't contact the upper pan, and bring to a gentle simmer. Combine the egg yolks, lemon juice, mustard, sugar, Worcestershire sauce, salt, and pepper in the top pan and whisk together. Gradually incorporate the melted butter one or two tablespoons at a time, whisking continuously until the hollandaise is smooth and thickened. Take off the heat and keep covered.

2. 2

   Pour about 3 inches of water into a large saucepan and bring to a gentle simmer, then stir in the vinegar. Crack each egg individually into a small bowl and carefully slide it into the simmering water, keeping the bowl close to the surface. Repeat for all eggs and cook until the whites are set but the yolks remain slightly soft, about 2½ to 3 minutes.

3. 3

   Lift the poached eggs out with a slotted spoon, blot gently with a kitchen towel to absorb excess moisture, and transfer to a warmed plate.

4. 4

   Toast the English muffins and spread with butter. Arrange on two plates, layer smoked salmon on top, then set a poached egg on each half and spoon the hollandaise generously over everything.