• Toast English muffins. 
  2 english muffins

Make the Hollandaise Sauce

• Melt the butter. Add the egg yolks, lemon juice, salt, pepper, and paprika to a heat-proof bowl and whisk together. The bowl should be able to fit in the pot without reaching the bottom. Fill a pot with a bit of water, place over medium heat, and bring to a gentle simmer. Place the bowl with yolks over simmering water. Gradually (1 tablespoon at a time), pour the melted butter, whisking constantly until thick.
  3 egg yolks, ½ cup unsalted butter, 1 tbsp lemon juice, ¼ tsp black pepper, ¼ tsp salt, ¼ tsp paprika
  

Make Poached Eggs

• Fill a pot with water, add 1 tbsp of vinegar and a pinch of salt. Bring to a boil, then lower the heat to a low simmer. Break the egg into a small ramekin, then swirl the water in one direction using a whisk, and immediately drop the egg into the center of the swirl. Cook for 3 minutes. Remove from the pot using a slotted spoon.
  1 tbsp vinegar, 1 pinch salt
  

Compile Eggs Benedict

• Place sliced avocado on top of each English muffin.
  1 avocado
  
• Place 2 slices of salmon on each muffin over the avocado layer.
  8 slices smoked salmon
  
• Place eggs over salmon.
  4 eggs
  
• Pour the Hollandaise sauce over the eggs and sprinkle with black pepper.