📖 Instructions

1. First, prepare the hollandaise sauce: In a heatproof bowl set over a simmering pot of water (double boiler), whisk together egg yolks, lemon juice, and a pinch of salt. Ensure the bowl doesn't touch the water.
2. Continue whisking vigorously until the mixture becomes pale and thickens, about 5-7 minutes. You want it to be thick enough to coat the back of a spoon. Remove from heat.
3. Slowly drizzle in melted butter, whisking constantly until the sauce is smooth and emulsified. Be patient and add the butter in a thin stream to prevent the sauce from breaking. Season with salt, white pepper, and a dash of cayenne pepper to taste. If the sauce is too thick, whisk in a teaspoon of warm water at a time until you reach the desired consistency. Keep warm.
4. Next, poach the eggs: Fill a large saucepan with about 3 inches of water and bring to a simmer. Add a tablespoon of white vinegar to help the eggs hold their shape.
5. Crack each egg into a small ramekin or bowl. Gently swirl the simmering water to create a whirlpool. Carefully slide each egg into the center of the whirlpool. Cook for 3-4 minutes for a runny yolk, or longer if you prefer a firmer yolk.
6. Remove the poached eggs with a slotted spoon and place them on a paper towel-lined plate to drain excess water. Dont skip this or you'll have soggy muffins!
7. Toast the English muffins: Split the English muffins in half and toast them until golden brown. You can use a toaster or toast them in a skillet with a bit of butter for extra flavor.
8. Assemble the Eggs Atlantic: Spread a thin layer of butter on each toasted English muffin half. Layer with smoked salmon, followed by gravlax. Place a poached egg on top of each muffin. Generously spoon hollandaise sauce over the eggs.
9. Garnish: Sprinkle fresh dill or chives over the hollandaise sauce. You can also add a sprinkle of paprika for color. Serve immediately, because no one likes a cold Eggs Benedict!