Eggs Benedict with Smoked Salmon

Halve the English muffins (toast buns). Heat some olive oil in a pan and toast the muffin halves on the cut sides until golden brown.

Arrange the toasted muffin halves on plates and generously top with the smoked salmon slices.

For the poached eggs, bring water to a simmer in a small pot (do not boil vigorously). Create a gentle swirl in the water with a spoon. Carefully slide the eggs one by one into the center of the swirl and cook for approx. 2-3 minutes until the egg white is set but the yolk is still runny.