-
1
For the hollandaise sauce: Place the white wine vinegar, peppercorns, sliced shallots and tarragon into a pan, bring to the boil and reduce by half.
-
2
Strain and reserve.
-
3
Place a large pot filled partway with water to the boil, then lower and keep at a simmer.
-
4
Place the egg yolks in a bowl that will fit over the pot of simmering water but not touch the water.
-
5
Add 1 tablespoon of the reduced vinegar to the eggs and place the bowl on top of the pot, making sure the water does not touch the bottom of the bowl.
-
6
Beat the eggs with a balloon whisk, occasionally removing the bowl from the heat so the mixture does not become scrambled, until the eggs thicken and double in size.
-
7
Remove the bowl from the pot, then whisk a small ladle of the warm clarified butter into the eggs.
-
8
Continue to gradually add the butter while whisking.
-
9
If the sauce becomes too thick, add a small amount of warm water.
-
10
Whisk in the lemon juice and season with salt and pepper.
-
11
Keep warm.
-
12
For the poached eggs: Mix the white wine vinegar, some salt and 5 cups water in a pan, bring to the boil and then bring down to a simmer.
-
13
For the toasted English muffins with smoked salmon: Meanwhile, place the English muffin halves into a toaster and toast until golden brown.
-
14
While the muffins are still warm, spread the softened butter onto the open toasted side of each and layer 1 1/2 ounces of the sliced salmon on each buttered muffin half.
-
15
To poach the eggs, crack each egg into an individual small bowl.
-
16
Use a whisk to gently stir the simmering poaching liquid in a counter-clockwise direction, and pour each egg into the water in the same direction the water is moving.
-
17
Gently simmer for 1 minute.
-
18
Remove with a strainer, drain and place onto a garnished English muffin half.
-
19
(If you are keeping the eggs for later, remove them from the water with a strainer and place immediately in salted ice water.
-
20
Reheat them in the same cooking water.)
-
21
Spoon 2 tablespoons of the hollandaise sauce over each poached egg and garnish with 1/2 teaspoon of the caviar.
