Smoked Salmon Eggs Benedict

Prepare the soft-boiled eggs. In a pot of boiling water, cook the eggs (1 per person) for 6 minutes.

Meanwhile, cut the muffins in half and butter them lightly. In a hot pan, add the muffins and toast for 1 to 2 minutes over medium heat. Alternatively, toast them for 4 minutes in the oven at 210°C (410°F).

Once cooked, plunge the eggs into cold water to stop the cooking. Peel gently. Set aside.

Squeeze the lemon juice and set aside.

Prepare the hollandaise sauce. Crack the eggs (1 per person), separating the whites from the yolks. Place the yolks in a saucepan.

Add 1 teaspoon of water per person and the lemon juice to the saucepan with the egg yolks. Season with salt and pepper and whisk.

Heat the saucepan over low heat, whisking continuously, making sure the mixture doesn't boil. Add the soft butter little by little, whisking constantly. The sauce should thicken slightly and become creamy.

Serve the toasted muffins with the smoked salmon and soft-boiled eggs. Coat with hollandaise sauce and add chopped chives if you have some. Season with pepper and enjoy immediately!