Caviar Eggs Benedict

Ingredients

Eggs

4 large

Salt

to taste

Pepper

to taste

Chives

2 tablespoons, finely chopped

Caviar

4 tablespoons, for topping

Hollandaise sauce

1 cup (store-bought or homemade)

White vinegar

1 tablespoon

Butter

2 tablespoons

English muffins

2, split and toasted

Instructions

1. Preheat your oven to 350°F (175°C). Toast the English muffins in the oven until golden brown, about 5-7 minutes.
2. In a large skillet, fill it with water and add the white vinegar. Bring the water to a gentle simmer over medium heat.
3. Crack the eggs one at a time into a small bowl, then carefully slide each egg into the simmering water. Poach the eggs until the whites are set but the yolks remain runny, about 3-4 minutes. Remove the eggs with a slotted spoon and let them drain on a paper towel.
4. While the eggs are poaching, prepare the hollandaise sauce if making from scratch. In a saucepan, melt 1/2 cup of unsalted butter, and in a separate bowl, whisk together 3 egg yolks, 1 tablespoon of lemon juice, and a pinch of salt. Gradually whisk in the melted butter until smooth and creamy. Adjust seasoning as needed.
5. Spread a generous amount of hollandaise sauce over each half of the toasted English muffins.
6. Top each muffin half with a poached egg, a spoonful of caviar, and a sprinkle of chopped chives.
7. Season with salt and pepper to taste, and serve immediately while warm.