Ingredients for Grapefruit Hollandaise:
3 egg yolks
1 Tbsp. Pink Grapefruit Balsamic
1 tsp Dijon mustard
1/2 c. butter, warm and melted
pinch of cayenne pepper
salt and pepper to taste
Fill a large saucepan 3/4 full with water. Bring to a low simmer over med - low heat. Place egg yolks, balsamic and Dijon in a medium heat proof bowl and whisk vigorously, until fluffy. Place the bowl over the simmering saucepan and while whisking, add the butter in a very thin stream, until the sauce begins to thicken.
Remove the bowl from the saucepan and set aside. Season the Hollandaise with cayenne, salt and pepper.
Add cider vinegar to the saucepan, adding more water if necessary, and increase the temperature to medium. Return to a simmer and add the eggs, working in batches of 4.
Poach the eggs for 2 minutes or until the whites are semi-firm and the yolks are still runny. Using a slotted spoon, remove the eggs from the pan and set aside. Repeat this process for the remaining eggs.
Drizzle English muffins with olive oil and toast until lightly golden. Top toasted muffins, split side up, with smoked salmon, poached eggs, Hollandaise, capers and chives. Sprinkle each Benedict with a little cracked black pepper. Place arugula in a medium bowl, add olive oil and balsamic the toss to combine. Divide the eggs Benedict and salads between plates to serve.