Step 1

To make the hollandaise sauce, add the egg yolks, lemon juice, water, and Dijon mustard to a saucepan, and whisk together (not on the heat).

Step 2

Add the butter, and put the pan on a low to medium heat.

Step 3

Whisk constantly as the butter melts, and continue whisking until the mixture thickens to a sauce consistency, about 5 minutes.

Step 4

Remove the pan from the heat, and whisk in the salt and cayenne pepper. Taste and add more salt, if desired.

Step 5

To poach the eggs, fill a large saucepan with approximately 4 inches of water and 1 tablespoon of vinegar.

Step 6

Bring to a boil, then turn down to a low simmer.

Step 7

Crack each egg into a small pinch bowl or ramekin.

Step 8

Stir the water quickly for about 10 seconds to create a fast vortex in the pan, then immediately pour an egg into the center of the vortex.

Step 9

Cook for 3 minutes for a cooked white and runny yolk, or longer if you prefer a firmer yolk. Then, remove the poached eggs with a slotted spoon.

Step 10

Repeat with the remaining 3 eggs.

Step 11

To assemble the eggs Benedict, slice the English muffins in half, and toast them.

Step 12

Add the smoked salmon on top of each muffin half.

Step 13

Place a poached egg on top of the salmon.

Step 14

Spoon the hollandaise sauce over the top.

Step 15

Season with salt and pepper, and sprinkle over some fresh chopped chives.