Salmon Eggs Eggs Benedict (American Breakfast)

First make the hollandaise sauce. Put the lemon juice and vinegar in a small bowl, add the egg yolks and beat with a whisk until light and foamy. Place the bowl over a saucepan of boiling water and whisk until the mixture thickens. Gradually add butter, whisking constantly until thickened; if it appears to be splitting, remove from heat for a few minutes. Season and keep warm.

To poach the eggs, bring a large saucepan of water to a boil and add the vinegar. Lower the heat so the water simmers. Stir the water to form a light swirl, then add the eggs one at a time. Cook each for about 4 minutes and then remove with a slotted spoon.

Lightly toast and butter the muffins, then put a couple of slices of salmon on each half. Top each with an egg, pour over a little hollandaise, and garnish with chopped chives.

foods：
4 eggs
2 tablespoons white wine vinegar
2 English muffins
To serve butter
8 slices of smoked salmon
2 teaspoons lemon juice
2 teaspoons white wine vinegar
Egg 3 Yolks
125 g unsalted butter