Bagel and Lox Eggs Benedict

Ingredients

Bagels

2, halved

Lox

4 slices

Eggs

4

White vinegar

1 tablespoon

Salt

to taste

Pepper

to taste

Fresh dill

for garnish

Hollandaise sauce

1 cup

Instructions

1. Begin by preparing the hollandaise sauce. In a heatproof bowl, whisk together 3 egg yolks and 1 tablespoon of lemon juice until thickened. Slowly drizzle in 1/2 cup melted unsalted butter while continuously whisking until the sauce is smooth. Season with salt and a pinch of cayenne pepper. Set aside and keep warm.
2. Toast the bagels until they are golden brown and crispy.
3. Arrange two slices of lox on each bagel half, letting the rich flavors mingle.
4. In a large pot, bring water to a gentle simmer and add the white vinegar to help the egg whites coagulate.
5. Crack the eggs into individual small bowls, then gently slide each egg into the simmering water. Poach the eggs for 3-4 minutes, or until the whites are set and the yolks remain runny.
6. Carefully remove the poached eggs with a slotted spoon, allowing excess water to drain, and place them on top of the lox.
7. Generously drizzle the warm hollandaise sauce over the perfectly poached eggs.
8. Garnish with fresh dill, and season with salt and pepper to taste.
9. Serve immediately, accompanied by a side of fresh fruit or a light salad for a complete meal.