Eggs Benedict

1. 1

   To make the Hollandaise sauce, whisk egg yolks with 2 tbsp water in a heatproof bowl. Whisk over a saucepan of simmering water until pale and creamy then continue whisking for 2-3 mins, until thick. Remove from heat. Whisk in clarified butter a little at a time until thickened. Add lemon juice and season to taste. Set aside.

2. 2

   Arrange English muffins on serving plates. Top each with a poached egg and smoked salmon. Serve immediately with asparagus, drizzled with sauce.

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