Smoked Salmon Eggs Benedict with Creamy Hollandaise Sauce

1.Fill a large saucepan with water and add the white vinegar. Bring to a gentle simmer over medium heat.

2.Crack each egg into a small bowl, then gently slide them into the simmering water one at a time. Poach the eggs for about 3-4 minutes until the whites are set but the yolks are still runny. Remove the eggs with a slotted spoon and place them on a paper towel to drain.

3.While the eggs are poaching, toast the English muffin halves until golden brown.

4.In a small saucepan, melt the butter over low heat. In a separate bowl, whisk together the egg yolks, lemon juice, and Dijon mustard until well combined.

5.Slowly drizzle the melted butter into the egg yolk mixture while whisking continuously until the sauce is thick and creamy. Season with salt and black pepper to taste.

6.To assemble, place two toasted English muffin halves on each plate. Top each half with a slice of smoked salmon, followed by a poached egg. Drizzle the hollandaise sauce generously over the top.

7.Garnish with chopped chives and serve immediately.