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Eggs Benedict with Charred Tomatoes and Smoked Salmon

Eggs Benedict with charred tomatoes and/or smoked salmon. As seen in the April 2006 Issue of 'Style at Home Magazine' Photography by Edward Pong/Style at Home (April 2006)
Breakfast / Brunch	Spring / Summer
Yield: 12 Egg Benedicts 12 whole eggs (for poaching) 4 egg yolks (for Hollandaise sauce) 12 half English muffins, toasted 6 slices smoked salmon 6 - ½”  thick slices tomato, fried in hot pan, until charred on each side Hollandaise Sauce: Yield: 3 cups 2 cups melted and clarified butter 4 egg yolks 1 tbsp water 1 tbsp white wine vinegar 1 tsp salt ½ tsp worchestershire 5 drops Tabasco Sauce
Poaching eggs: Have a 4 quart shallow pan ¾ full of simmering salted water. Add ¼ cup of white vinegar to the water. (this will help the eggs firm up when poaching.) Crack the whole eggs, one at a time in to the water. Do not stir. Let the eggs poach in the simmering water for about three minutes, until they float to the surface. Remove the eggs one at a time with a slotted spoon. Hollandaise Sauce: Melt butter in microwave or over double boiler, skim off the white floating skum, after it is melted. Set aside. Transfer egg yolks into a metal bowl. Add water and vinegar. Whisk over a simmering water bath until yolks are thick and creamy. (Note* they should not get chunky like scrambled egg) Slowly add butter, one tbsp at a time, until sauce starts to thicken. Add rest of butter slowly. Finish sauce with Tabasco and worchestershire, add a tsp of boiling water at the end. Keep sauce warm until using, by setting in a warm place.
Place smoked salmon and /or charred tomato slice on a toasted English muffin. Prepare poached egg, lift out of hot water and place on English muffin. Top with Hollandaise sauce and serve.