Eggs Benedict with Smoked Salmon

Ingredients

• 4 split rolls
• 8 small eggs
• 0.5 l salted water
• 1 tbsp vinegar
• 200 g smoked salmon
• Salt
• ground pepper (from grinder)
• 250 g butter
• 2 egg yolks
• 4 tbsp dry white wine
• 2 tbsp lemon juice
• Salt
• white pepper (from grinder)

Instructions

1. 1.

   Bring salted water to a boil in a pot. Add vinegar. Crack one egg into each of 4 cups. Gently slide the eggs into the non-boiling water one at a time. Hold them in shape with a spoon. Cook for 4 minutes. Remove with a slotted spoon, let drain briefly on kitchen paper and set aside. Spread butter on roll halves and top with smoked salmon and poached egg, seasoning with salt and pepper.

2. 2.

   Serve with a drizzle of Hollandaise sauce and sprinkle with chives and coarse pepper.

3. 3.

   To make the Hollandaise: melt butter and skim off foam. Place yolks and wine in a metal bowl and whisk over a hot water bath until frothy. Gradually add melted butter first dropwise, then in a thin stream while constantly stirring, until a smooth sauce forms. Do not let the mixture curdle. Season with lemon juice, salt, and pepper.