Homemade hollandaise, smoked salmon, trout roe, and Balinese Truffle Salt bring this Benedict to the next level.
2 tablespoons water
2 tablespoons Champagne vinegar
4 ounces clarified butter
4 egg yolks, plus 4 whole eggs
1 handful baby spinach ❄
To make a hollandaise reduction, stir together the water, white wine, Champagne vinegar, minced shallot, and peppercorns in a small pot over low heat. Continue stirring until they’ve reduced by half. Strain and set aside to cool to room temperature.
Preheat your oven to 350F.
When the hollandaise reduction has cooled, fill a large pot with water and bring to a simmer over high heat.
Place the egg yolks and hollandaise reduction in a metal bowl and set over the 2 quart pot with simmering water. Whisk constantly, taking the bowl on and off the heat, until the yolks have thickened and cooked through.
Remove from the heat and continue whisking as you slowly drizzle in the melted butter. Season with lemon zest, lemon juice, and Balinese Truffle Salt to taste. Cover with plastic wrap and set aside in a warm place.
Split the English muffins and place them on the baking sheet. Toast in the oven for 6 minutes.