Salmon Eggs Eggs Benedict

First make the Hollandaise sauce

Put the Citron juice and Vinaigre in a small bowl, Ajouter the Œuf yolks and Fouetter with a balloon Fouetter until light and frothy

Place the bowl over a pan of simmering water and Fouetter until mixture thickens

Gradually Ajouter the Beurre, whisking constantly until thick – if it looks like it might be splitting, then Fouetter off the Chauffer for a few mins

Assaisonner and keep warm.

To poach the Œufs, bring a large pan of water to the Bouillir and Ajouter the Vinaigre

Lower the Chauffer so that the water is simmering gently

Remuer the water so you have a slight whirlpool, then slide in the Œufs one by one

Cuire each for about 4 mins, then Retirer with a slotted spoon.

Lightly toast and Beurre the muffins, then put a couple of slices of Saumon on each half

Top each with an Œuf, spoon over some Hollandaise and Garnir with chopped chives.