Salmon And Eggs Benedict For One - butter

Method

• 1. Pry your delicious homemade English muffin apart with a fork (to achieve proper nooks and crannies). Spread the insides of each half generously with the 1 tablespoon of butter and fry on a hot griddle until browned (about 3 minutes). Set aside.
• 2. Crack the whole egg into a small bowl and set aside. In a large saucepan, heat 1 quart of water until shimmering, but not boiling. Add vinegar. With a spoon, stir water quickly in one direction to create a whirlpool effect. Once the whirlpool is spinning, pour the cracked egg into the center. Let it whirl and cook. It will look like a mess at first, but will soon come together. Cook it for about 4 minutes. Use a slotted spoon to remove the egg from the water (and check for doneness.) Drain egg on a paper towel.
• 3. Melt 2 tablespoons butter in a small saucepan over low heat. Meanwhile, in a stainless steel bowl, vigorously whisk egg yolk and lemon juice until light in color and fluffy. While whisking, add the hot butter in a very slow stream. Continue to whisk until mixture is smooth and thick. Add salt and pepper to taste. Less lemon can be used, according to taste.
• 4. Assemble! Layer salmon, poached egg, Hollandaise and capers atop the English muffin halves. Sprinkle with paprika and enjoy.