Smoked Salmon and Asparagus Benedict

Hollandaise

• 3 eggs, yolks only (reserve egg whites for another purpose)
• 1 ½ tbsp citrus-infused vinegar
• 1 stick unsalted butter, melted and kept warm
• ½ tsp kosher salt
• Pinch cayenne pepper

Benedict

• 4 eggs, poached
• 2 English muffins, halved and toasted
• 6 oz cold smoked salmon
• 8 asparagus tips, steamed or roasted
• 1 tbsp fresh chives, chopped

Make the Hollandaise sauce by setting up a double boiler with a heatproof bowl set over a pan of simmering water. The water should never touch the bottom of the bowl. Place egg yolks in bowl and whisk vigorously. Add 1 ½ tbsp warm water to eggs, 1 tsp at a time until fully incorporated, while whisking constantly until the mixture thickens, about 4 minutes. Whisk in vinegar, then remove the bowl from heat. Very gradually, add melted butter to the egg mixture, whisking constantly until thickened, almost to the consistency of mayonnaise. Place bowl on top of double boiler, if needed, to keep the mixture warm. When all the butter has been incorporated, whisk in salt and cayenne.

Keep Hollandaise warm in a thermos or over simmering water until ready to serve. Layer the components of your benedict by placing 2 pieces of smoked salmon and 2 asparagus spears over each English muffin half. Top with poached egg, hollandaise sauce and chives.