Main Ingredient: Egg Cuisine: American
4 egg yolks
1 pinch ground white pepper
1 tbsp water
1 cup butter, melted
1 tsp distilled white vinegar
4 slices country bread
1/4 tsp salt
2 tbsp butter, softened
3 1/2 tbsps lemon juice
1/8 tsp Worcestershire sauce*
Tips***If you don't have Worcestershire you can substitute it with 2 tsp soy sauce, 1/4 tsp lemon juice,1/4 tsp sugar, and a drop of hot sauce for each tablespoon Worcestershire needed. If you don't have English muffins, use bagels or your favorite country bread.
Step 1To Make Hollandaise:
Step 2Fill the bottom of a double boiler part-way with water.
Step 3Make sure that water does not touch the top pan.
Step 4Bring water to a gentle simmer.
Step 5In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon water.
Step 6Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly.
Step 7If hollandaise begins to get too thick, add a teaspoon or two of hot water.
Step 8Continue whisking until all butter is incorporated.
Step 9Whisk in salt, then remove from heat.
Step 10Place a lid on the pan to keep sauce warm.
Step 11Preheat oven on broiler setting.
Step 12To Poach Eggs:
Step 13Fill a large saucepan with 3 inches of water.
Step 14Bring water to a gentle simmer, then add vinegar.
Step 15Carefully break eggs into simmering water, and allow to cook for 2 1/2 to 3 minutes.
Step 16Yolks should still be soft in the center.
Step 17Remove eggs from water with a slotted spoon and set on a warm plate.
Step 18While eggs are poaching, put the salmon in a medium skillet over medium-high heat and toast the English muffins on a baking sheet under the broiler.
Step 19Spread toasted muffins with softened butter, and top each one with the salmon, followed by one poached egg.
Step 20Place 2 muffins on each plate and drizzle with hollandaise sauce.
Step 21Sprinkle with chopped chives and serve immediately.