Smoked Salmon Eggs Benedict

For the Hollandaise Sauce:
Melt the butter in a saucepan over low heat. It will separate to make a layer of clear fat on top. Using a spoon remove the fat and put it into a ramekin, leaving the rest in the pan. Keep the fatty butter in a warm place—you’ll use it in a second.

Put the egg yolks in a stainless steel bowl with the vinegar, salt, pepper, tarragon and 2 teaspoons of cold water and whisk vigorously. Set the bowl over a saucepan of simmering water and whisk until the sauce is pale and has thickened. Immediately remove the bowl from the heat and add in the clarified butter (the reserved fatty butter) and lemon juice and check for seasoning. Keep warm but serve as soon as possible.

For the assembly:
To poach the eggs, bring a large pan of water to the boil and add the vinegar. Crack each egg into a separate bowl. Stir the water to create a whirlpool, then slide in the eggs one by one. Reduce heat to a simmer. Cook for about 4 minutes or until the eggs set up. Then remove them from the water with a slotted spoon and place them onto a paper towel lined plate. Carefully pat them dry with a paper towel.

Toast the English muffins and fold two slices of smoked salmon over top of each. Top each with a poached egg and spoon over some Hollandaise sauce and garnish with chopped chives.