Palo Eggs Benedict | Cruise Scoop

Ingredients

• 1 1/2 cups white wine vinegar
• 5 peppercorns
• 1 shallot, finely sliced
• 1 sprig fresh tarragon
• 3 large free-range egg yolks
• 1 cup melted and skimmed (clarified) unsalted butter, warm
• 1/2 lemon, juiced
• Salt and freshly ground black pepper
• 1/4 cup white wine vinegar
• Salt
• 10 eggs
• 5 English muffins, split
• 5 ounces salted butter, softened
• 15 ounces sliced Scottish smoked salmon
• 2 ounces American caviar
• 15 oz thinly sliced, cooked rosemary ham
• ½ bunch chives, finely sliced