Salmon Eggs Eggs Benedict

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1First make the Hollandaise sauce. Put the lemon juice and vinegar in a small mixing bowl, add the egg yolks and whisk with a balloon whisk until light and frothy.
2. 2Lay the bowl over a pan of simmering water and whisk until mixture thickens.
3. 3Gradually add the butter, whisking constantly until thick – if it looks like it might be splitting, then whisk off the heat for a few mins. Season and keep warm.
4. 4To poach the eggs, bring a large pan of water to the boil and add the vinegar. Lower the heat so that the water is simmering gently.
5. 5Stir the water so you have a slight whirlpool, then slide in the eggs one by one. Cook each for about 4 mins, then remove with a slotted spoon.
6. 6Lightly toast and butter the muffins, then put a couple of slices of salmon on each half. Top each with an egg, spoon over some Hollandaise and scatter over chopped chives.