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Fill a large saucepan 3/4 of the way full with water. Bring to a low simmer over medium-low heat. Place egg yolks, balsamic, and Dijon in a medium heat-proof bowl and whisk, vigorously, until fluffy. Place the bowl over the simmering saucepan and, while whisking, add the butter in a very thin stream until the sauce begins to thicken Remove the bowl from the saucepan and set aside. Season the hollandaise with cayenne, salt, and pepper.
Add cider vinegar to the saucepan, adding more water if necessary, and increase the temperature to medium. Return to a simmer and add the eggs, working in batches of 4. Poach the eggs for 2 minutes, or until the whites are semi-firm and the yolks are still runny. Using a slotted spoon, remove the eggs from the pan and set them aside. Repeat this process for the remaining eggs.
Drizzle English muffins with olive oil and toast (oven or toaster oven) until lightly golden. Top toasted muffins, split side up, with smoked salmon, poached eggs, hollandaise, capers, and chives. Sprinkle each benedict with a little cracked black pepper (or additional cayenne pepper).
Place arugula in a medium bowl, add olive oil and balsamic, then toss to combine. Divide eggs benedict and salad between plates to serve.
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