Smoked Salmon Eggs Benedict

Start by filling the bottom of a double boiler partially with water, leaving enough space between the water and the top pan to allow for gentle heat transfer. Bring the water to a soft, simmering state without letting it touch the top pan.

Combine egg yolks, lemon juice, mustard, sugar, Worcestershire sauce, salt, and pepper in the top of the double boiler. Gradually add melted butter 1 or 2 tablespoons at a time, whisking continuously until you achieve a smooth and fully incorporated mixture.

Next, fill a large saucepan with 3 inches of water and bring it to a soft simmer. Add vinegar to the water, then carefully crack an egg into a small bowl and gently slide it into the simmering water, holding the bowl just above the surface of the water. Repeat this process with the remaining eggs, cooking them until their whites are firm and their yolks have thickened but remain soft in the centers, taking around 2 1/2 to 3 minutes.

Use a slotted spoon to carefully remove the cooked eggs from the water, gently dab them with a kitchen towel to remove excess moisture, and place them on a warm plate.

Toast English muffins by placing them under the broiler or in a toaster until they are lightly browned and buttered. Divide the toasted muffins between two plates, then top each one with smoked salmon. Place a poached egg on top of the salmon and cover it with the Hollandaise sauce.