Eggs Benedict - cooking recipe

Ingredients

4 None English muffins, split, lightly toasted
4 None eggs, poached
3.5 oz smoked salmon
1 bunch asparagus, trimmed and steamed until tender
None None Hollandaise sauce
4 None egg yolks
3/4 cup clarified butter
2 tbsp lemon juice

Preparation

To make the Hollandaise sauce, whisk egg yolks with 2 tbsp water in a heatproof bowl. Whisk over a saucepan of simmering water until pale and creamy then continue whisking for 2-3 mins, until thick. Remove from heat. Whisk in clarified butter a little at a time until thickened. Add lemon juice and season to taste. Set aside.
Arrange English muffins on serving plates. Top each with a poached egg and smoked salmon. Serve immediately with asparagus, drizzled with sauce.