Classic Eggs Benedict

Prepare the Hollandaise sauce: In a double boiler, whisk together 3 large egg yolks and 1 tablespoon of lemon juice. Gradually whisk in 1 cup of unsalted melted butter until the sauce emulsifies and thickens. Season with salt and cayenne pepper.

Poach the Eggs: Bring a pot of water to a gentle simmer. Add 1 tablespoon of white vinegar. Gently crack 4 large eggs into individual ramekins. Swirl the simmering water and gently slide the eggs into the water. Poach for 3-4 minutes for a runny yolk.

Toast the English Muffins: Split 2 English muffins and toast them until golden brown.

Assemble: Place toasted English muffin halves on plates. Top each half with a slice of smoked salmon or ham. Carefully remove the poached eggs from the water using a slotted spoon and place one on top of each muffin. Spoon generous amount of Hollandaise sauce over each eggs.

Garnish and serve immediately. Garnish with a sprinkle of fresh chives or paprika.