Ingredients

4 frozen biscuits

1/4 cup cold water

8 large eggs, plus

4 large egg yolks, divided

1/2 cup unsalted butter, melted

1/2 teaspoon kosher salt

2 teaspoons grated lemon zest, plus 2 Tbsp. fresh lemon juice, divided (from 1 lemon)

1 1/2 tablespoons white vinegar

2 (4-oz.) pkg. thinly sliced smoked salmon

2 tablespoons chopped fresh chives

1/4 teaspoon ground black pepper

Directions

Bake biscuits according to package directions, and keep warm.

Make hollandaise sauce: Meanwhile, whisk together water and 4 egg yolks in a small saucepan. Cook egg mixture over medium, whisking constantly, until mixture is foamy and begins to thicken slightly, about 2 minutes. Gradually add melted butter, 1 tablespoon at a time, whisking constantly until each addition of butter is incorporated and mixture is thick, about 6 minutes. Remove pan from heat. Stir in salt and lemon juice; set aside.

Poach eggs: Add water to a depth of 3 inches in a wide, shallow stockpot or Dutch oven. Add vinegar; bring to a boil over medium-high. Reduce heat to low; maintain a simmer (there should be a few small bubbles at bottom of pot). Crack 8 eggs into individual small bowls or ramekins. Working with 1 egg at a time, add 4 of the eggs to simmering water as close to the surface as possible. Simmer until whites are done and look unified, 3 to 5 minutes. Using a slotted spoon, carefully remove cooked eggs and transfer to a paper towel-lined plate. Repeat process with 4 remaining eggs. If you have a egg poacher use it for convenience Finish salmon Benedict: Place biscuits open-faced on a platter. Top each biscuit half with 1 ounce salmon and 1 poached egg; drizzle evenly with hollandaise sauce. Sprinkle with chives, lemon zest, and black pepper; serve immediately.

Yields 4 servings