Shred’s egg benedict with smoked salmon

Shred’s egg benedict with smoked salmon
  1. Poach the eggs in a deep pan of water for 3 mins
  2. Toast the muffin
  3. Layer the salmon on the muffin
  4. Place the eggs on top add the sauce
  5. Enjoy

For the sauce:


1.Melt the butter in a pan and skim any white solids from the surface. Keep the butter warm.

2.Put the egg yolks, melted butter,  tarragon vinegar, a pinch of salt and a splash of ice-cold water in a metal or glass bowl that will fit over a small pan. Whisk for a few minutes, then put the bowl over a pan of barely simmering water and whisk continuously until pale and thick, about 3-5 mins.