Ingredients:

For the Hollandaise Sauce:

• 3 large egg yolks
• 1 tablespoon lemon juice
• 1/2 cup (1 stick) unsalted butter
• Salt and pepper to taste

For the Eggs Benedict:

• 4 large eggs
• 4 slices of smoked salmon
• 2 Hamburger buns toasted (yes English muffins are what is most common)
• 2 teaspoons white vinegar
• Chopped fresh chives or dill for garnish (optional)

How to make that TastyBurp

1. Prepare the Hollandaise Sauce:

   • Fill a saucepan with an inch or two of water and bring it to a gentle simmer over low heat.
   • In a heatproof bowl, whisk together the egg yolks and lemon juice.
   • Place the bowl over the simmering water (double boiler) and continue to whisk until the mixture thickens, about 2-3 minutes.

2. Melt the Butter:

   • In a separate small saucepan, melt the butter over low heat until it's hot but not boiling. Remove from heat.

3. Combine the Butter and Egg Yolks:

   • Slowly drizzle the melted butter into the egg yolk mixture, while whisking continuously. This should create a smooth, creamy sauce. Season with salt and pepper to taste. Keep the sauce warm by placing the bowl over a pot of warm water.

4. Poach the Eggs:

   • Fill a large, shallow saucepan with about 2 inches of water and add the white vinegar. Bring to a gentle simmer.
   • Crack one egg into a small bowl. Create a gentle whirlpool in the simmering water with a spoon and gently slide the egg into the center of the whirlpool. Poach for 3-4 minutes for a runny yolk or longer if you prefer it more well-done.
   • Remove the poached egg with a slotted spoon and place it on a paper towel-lined plate. Repeat with the other eggs.

5. Assemble the Eggs Benedict:

   • Place the toasted Hamburger buns halves on serving plates.
   • Lay a slice of smoked salmon on each muffin half.
   • Carefully place a poached egg on top of the smoked salmon.
   • Spoon the Hollandaise sauce over each poached egg.

6. Garnish:

   • If desired, sprinkle chopped chives or dill over the top for a burst of fresh flavor and color.
   • Enjoy that TastyBurp!