Eggs Benedict

Directions

1. 1
   For the hollandaise sauce: Place the white wine vinegar, peppercorns, sliced shallots and tarragon into a pan, bring to the boil and reduce by half.
2. 2
   Strain and reserve.
3. 3
   Place a large pot filled partway with water to the boil, then lower and keep at a simmer.
4. 4
   Place the egg yolks in a bowl that will fit over the pot of simmering water but not touch the water.
5. 5
   Add 1 tablespoon of the reduced vinegar to the eggs and place the bowl on top of the pot, making sure the water does not touch the bottom of the bowl.
6. 6
   Beat the eggs with a balloon whisk, occasionally removing the bowl from the heat so the mixture does not become scrambled, until the eggs thicken and double in size.
7. 7
   Remove the bowl from the pot, then whisk a small ladle of the warm clarified butter into the eggs.
8. 8
   Continue to gradually add the butter while whisking.
9. 9
   If the sauce becomes too thick, add a small amount of warm water.
10. 10
    Whisk in the lemon juice and season with salt and pepper.
11. 11
    Keep warm.
12. 12
    For the poached eggs: Mix the white wine vinegar, some salt and 5 cups water in a pan, bring to the boil and then bring down to a simmer.
13. 13
    For the toasted English muffins with smoked salmon: Meanwhile, place the English muffin halves into a toaster and toast until golden brown.
14. 14
    While the muffins are still warm, spread the softened butter onto the open toasted side of each and layer 1 1/2 ounces of the sliced salmon on each buttered muffin half.
15. 15
    To poach the eggs, crack each egg into an individual small bowl.
16. 16
    Use a whisk to gently stir the simmering poaching liquid in a counter-clockwise direction, and pour each egg into the water in the same direction the water is moving.
17. 17
    Gently simmer for 1 minute.
18. 18
    Remove with a strainer, drain and place onto a garnished English muffin half.
19. 19
    (If you are keeping the eggs for later, remove them from the water with a strainer and place immediately in salted ice water.
20. 20
    Reheat them in the same cooking water.)
21. 21
    Spoon 2 tablespoons of the hollandaise sauce over each poached egg and garnish with 1/2 teaspoon of the caviar.