Salmon and Eggs Benedict (for one)

1. Pry your delicious homemade English muffin apart with a fork (to achieve proper nooks and crannies). Spread the insides of each half generously with the 1 tablespoon of butter and fry on a hot griddle until browned (about 3 minutes). Set aside.

2. Crack the whole egg into a small bowl and set aside. In a large saucepan, heat 1 quart of water until shimmering, but not boiling. Add vinegar. With a spoon, stir water quickly in one direction to create a whirlpool effect. Once the whirlpool is spinning, pour the cracked egg into the center. Let it whirl and cook. It will look like a mess at first, but will soon come together. Cook it for about 4 minutes. Use a slotted spoon to remove the egg from the water (and check for doneness.) Drain egg on a paper towel.

3. Melt 2 tablespoons butter in a small saucepan over low heat. Meanwhile, in a stainless steel bowl, vigorously whisk egg yolk and lemon juice until light in color and fluffy. While whisking, add the hot butter in a very slow stream. Continue to whisk until mixture is smooth and thick. Add salt and pepper to taste. Less lemon can be used, according to taste.

4. Assemble! Layer salmon, poached egg, Hollandaise and capers atop the English muffin halves. Sprinkle with paprika and enjoy.