Smoked Salmon Benedict

Ingredients

• 2 teaspoons ground mustard dry
• 1.5 cups wine dry white
• 6.8 inch egg bread loaf - crusts lightly toasted cut in half on diagonal
• 3 large egg yolk 
• 12 large eggs 
• 3 tablespoons optional: dill fresh chopped
• 3 tablespoons shallots minced
• 8 ounces salmon smoked thinly sliced (not lox)
• 0.8 cup whipping cream 
• 3 tablespoons citrus champagne vinegar 

Equipment

• bowl
• frying pan
• sauce pan
• whisk
• double boiler
• kitchen thermometer
• slotted spoon

Directions

1. Combine shallots and mustard in medium saucepan. Gradually whisk in wine. Boil over high heat until mixture is reduced to 1/2 cup, whisking often, about 10 minutes.
2. Whisk in cream. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill.)
3. Fill large bowl with cold water. Bring large skillet of water to boil; add vinegar. Reduce heat to medium-low. Working with 6 whole eggs at a time, crack eggs open and add to simmering water. Cook until whites are set, about 3 minutes. Using slotted spoon, transfer 1 egg at a time to cold water. Reserve skillet with vinegar water. (Can be prepared 1 hour ahead.
4. Let stand at room temperature.)
5. Place 2 toast triangles on each of 6 plates. Top with salmon. Bring vinegar water to simmer.
6. Transfer cream sauce to top of double boiler over simmering water.
7. Whisk 3 raw egg yolks into cream sauce.
8. Whisk constantly until sauce thickens and instant-read thermometer inserted into sauce registers 160°F, about 4 minutes.
9. Remove from heat.
10. Add chopped dill and whisk 1 minute. Using slotted spoon, gently transfer poached eggs, 1 at a time, from bowl of cold water to skillet of simmering vinegar water. Cook eggs until warm, about 30 seconds. Using slotted spoon, transfer 1 poached egg to each toast triangle. Spoon sauce over.
11. Garnish with dill sprigs, if desired.