There are so many great recipes for Eggs Benedict. Classic Eggs Benedict was created in 1894 at the Waldorf Astoria Hotel in New York City. It has been a breakfast favorite for well over a century. And this New York favorite uses smoked salmon for those whose diets don't allow pork or salty cured meats. It makes a great brunch dish or an impressive breakfast dish when you have a special occasion to celebrate.
First, make the Hollandaise sauce. Combine egg yolks, lemon juice, cayenne and salt in a blender until pale yellow in color, about 30 to 60 seconds. With the blender still running, add the butter in a slow stream until emulsified and forms a smooth and slightly thick sauce. Set aside until ready to assemble the Eggs Benedict.
Next, poach the eggs. Bring a large pan of water to a boil and add the vinegar. Lower the heat so that the water is at a gentle simmer (not a hard, rolling boil). Crack eggs into small ramekins or measuring cups, if desired, being sure to not break the yolk. Stir the water so you have a slight whirlpool, then slide eggs into the simmering water, one by one. Cook each egg for about 4 minutes, then with a slotted spoon lift eggs out of the pan and let excess water drain back into pan; set eggs aside until all are poached.
Last, assemble the Eggs Benedict. Place a slice of smoked salmon on each toasted English Muffin half. Top with a few slices of avocado, then place a poached egg over avocado slices. Drizzle Hollandaise Sauce over each egg. Garnish with fresh chopped chives, if desired. Serve immediately.