Prep. Prep your ingredients and toast the English muffins with some butter in a skillet/frying pan (or do this step after you’ve made the sauce).
Make Hollaindaise sauce with paprika. Fill a medium to a large saucepan with water and bring to a low simmer. Place a glass mixing bowl over the top of the saucepan making sure that it won’t touch the surface of the water. Water should be barely simmering and not too hot boiling as your eggs may essentially become scrambled eggs). In the mixing bowl, whisk vigorously egg yolks, lemon juice for 3 minutes. The mixture should become lighter in color and double in volume.
Gradually add melted butter (1 tablespoon at a time) - this should take you about 6-8 minutes in total. Continue whisking until desired consistency (it should be thick enough to pour but not too thin either. Remove from heat and mix in salt, pepper and paprika. Cover with a lid or plastic wrap and set aside to keep warm before ready to use.
Make Poached eggs. Place the eggs into individual small ramekins or saucers. Fresh eggs are best to use as they hold their shape together and without excess white liquid around. Strain the excess liquid from the eggs with a small strainer if needed (See notes).
Heat a medium saucepan with a ½ full filled with water (room temp), bring to a simmer, and add salt and vinegar. Reduce the temperature so that the surface has very small bubbles or almost no bubbles at all. It should be barely simmering and not disturbed at all.
Pour/slide the first egg into the water as close to the water as you can. Quickly repeat the second eggs. Depending on the size of your saucepan you can make up to 4 eggs at a time (in this case, fill the saucepan with ⅔ full of water intiially). Once you have all the eggs in the saucepan, remove from heat, cover with a lid and keep warm for 3 ½ minutes (if you like your egg yolks more cooked, keep in water for 4 minutes).
Remove the eggs, one at a time with a slotted spoon and place them onto a small plate lined with a kitchen paper towel to drain the excess water. The whites should be firm and egg yolks soft.
Salmon Eggs Benedict - Eggs Royale. I love to serve eggs benedict on toasted English muffin, toasts, or similar. Add sliced avocado, salmon, onion slices, poached eggs, and pour the hollandaise sauce over the poached eggs. Top with (smoked) sea salt flakes, lemon pepper seasoning and paprika.