EGGS BENEDICT: I urge you to watch this video before beginning to poach the eggs. Start by heating a medium to large pot with about 3-5 inches of water depending on the size of the pot. Heat the water on high heat until it begins to bubble and simmer, add in the vinegar along with a big pinch of salt. Working with one egg at a time, crack the egg into a small ramekin or bowl. Swirl the water with your spoon and use the ramekin to pour the egg into the center of the pot. Allow the egg to cook for about 3-5 minutes depending on your preference. 3-4 minute will yield a perfectly opaque egg white with a soft yolk. Feel for doneness, the cooking time is just an estimate. Lift the poached egg with a slotted spoon and place it on a a paper towel lined plate. The video also shows you how you can poach the eggs and reheat to serve for large crowds. (see note for more details).

HOLLANDAISE SAUCE: Place 4 cups of hot water in your blender and allow the blender to sit while you complete the next step. Start by heating the butter in a small saucepan over medium heat until the butter is completely melted, set aside. Discard the hot water from the blender and quickly wipe it clean. Add the egg yolks, cayenne and lemon juice to the blender. Blend on high speed for 15-20 seconds until combined. With the blender running on medium speed, slowly pour the melted butter into the blender in a steady stream, continue to blend until a thick and creamy sauce form. Stop the blender, taste for seasoning and adjust as desired.

ASSEMBLE: Toast your english muffins to desired doneness, you can spread a little butter when they are still warm if desired. Top with the sliced smoke salmon, followed by the poached egg and finishing it off with the hollandaise sauce on top. I like to decorate with the chopped parsley and a pinch of smoked paprika oh and lots of black pepper.