Method

• Fill the 3-quart (2.8 L) saucepan with about 3 quarts (2.8 L) water and bring it to 190 to 200°F (88 to 93°C) over medium heat, about 8 minutes. Keep the surface at a gentle simmer with small bubbles rather than a rolling boil so the eggs cook without being battered apart.
• Whisk the 3 pasteurized egg yolks, ¼ cup (60 ml) water, and 2 tablespoons (30 ml) lemon juice in the 2-quart (1.9 L) saucepan over very low heat for 3 to 5 minutes, whisking constantly, until the mixture reaches 160°F (71°C), looks pale, and lightly coats the whisk; controlled heat thickens the yolks without scrambling them.
• American Egg Board
• +1
• Keep the saucepan over very low heat and whisk in the ½ cup (113 g) butter one piece at a time for 3 to 4 minutes, allowing each piece to melt before adding the next. Remove the pan from the heat when the sauce is glossy, smooth, and thick enough to coat a spoon, then whisk in the salt and cayenne; gradual fat addition keeps the emulsion stable.
• Crack each of the 4 chilled eggs into the small bowl, then gently slide them one at a time into the 190 to 200°F (88 to 93°C) water. Poach for about 4 minutes, until the whites are fully set and the yolks remain soft, then lift each egg out with the slotted spoon and drain briefly.
• Good Food
• Toast the 4 English muffin halves in a toaster or toaster oven at about 350°F (177°C) for 3 to 5 minutes, until the cut surfaces are dry, crisp, and golden brown; browning adds flavor while evaporation keeps the base from turning soggy.
• Arrange the sliced avocado over the warm muffin halves and drizzle evenly with 1 tablespoon (15 ml) lemon juice. Let it stand for no more than 1 minute; the acid brightens the avocado and slows surface browning while keeping its texture creamy.
• Divide the 4 ounces (113 g) smoked salmon among the avocado-topped muffin halves, then place one warm poached egg on each. Assemble immediately while the muffins are crisp and the eggs are still hot enough to warm the salmon gently.
• Spoon the warm hollandaise evenly over the four eggs and scatter with the 2 tablespoons (6 g) chopped chives. Serve immediately while the sauce remains fluid and the muffin retains its crisp surface.